Ingredients

Scale

4 tablespoons butter
4 sweet onions, thinly sliced
kosher salt and pepper
3 garlic cloves, minced
1 sheet puff pastry, thawed if frozen
8 large eggs
1 ½ cups heavy cream
1 cup freshly grated gruyere cheese
2 tablespoons chopped fresh parsley, plus more for topping
1 tablespoon chopped fresh thyme

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Instructions

Heat butter in a large skillet over medium heat.
Add onions and a pinch of salt, then stir and cook for 15-20 minutes until translucent.
Reduce the heat to low and continue cooking onions for at least an hour until caramelized, stirring often. Add garlic and cook for 30 seconds before setting aside to cool.
Preheat the oven to 425 degrees F.
Lay the puff pastry in a 9×13 baking dish and poke it with a fork to prevent bubbling.
Whisk together eggs, cream, most of the cheese, onions, and fresh herbs. Season with salt and pepper, reserving some cheese and onions for topping.
Pour the egg mixture into the crust and top with remaining cheese.
Bake for 25-30 minutes until set and golden. Allow to cool slightly, sprinkle with reserved onions and fresh herbs, and slice into squares.

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Notes

For extra flavor, consider adding a splash of white wine when caramelizing the onions.
Let the quiche cool completely if prepping ahead, and reheat for serving.
Feel free to substitute other cheeses like mozzarella or cheddar if gruyere is unavailable.

Author: Thomas
Prep Time: 95 minutes
Cook Time: 120 minutes
Category: Dinner
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 8g
Cholesterol: 215mg