Quiche went thoroughly out of fashion for a while, but it is such a versatile recipe that it is no surprise it has come back.
- Single crust pie dough
- 1 sweet onion, sliced thinly and kept in rings
- 1 red onion, sliced thinly and kept in rings
- 1 tablespoon olive oil
- 6 large eggs
- 1 cup 2% milk
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 4 ounces extra-sharp Cheddar, coarsely grated (2 cups)
Preheat oven to 375°F with two racks in oven. Roll out dough on a lightly floured surface into a 12-inch round. Fit dough into 9-inch tart shell with removable bottom, letting excess hang over edge. Press dough into fluted sides of pan and trim edge. Prick bottom all over with a fork. Line pie shell with foil and fill with pie weights. Bake on bottom rack until pastry is set, 20 to 25 minutes.
Place onion rings on parchment covered baking sheet and brush with olive oil. Roast in oven along with crust for 30 minutes, or until browned and tender. Set aside to cool slightly.
Whisk together eggs, milk, thyme, and salt in a large bowl until smooth. Pour egg mixture into crust and sprinkle with cheese. Using a spatula, carefully place onion rings on top in an interesting pattern. Bake quiche until custard is just set, 45 to 50 minutes. Serve warm or at room temperature.