I really wanted to incorporate more egg recipes into the Food Tastes Yummy menu. The good thing about using eggs is that it can take pretty much any ingredient and make it work- i.e. caramelized onions. I should mention here that I do have a serious weakness for anything with caramelized onions in it. Now although I realize it is a bit time consuming to make caramelized onions I feel it is well worth the effort. You just can't replace the savoury sweetness that comes through. This is a melt in your mouth savoury pie that is just simply heaven!

Adapted and modified from the "Caramelized Onion Quiche" recipe on Posted by: Elise

Serves 6

Preheat the oven to 350 Degrees F.

Baking time: 30 minutes


  • homemade or a pre-made frozen pie crust (that can fit a 9" pie plate)
  • 2 tbsp olive oil
  • 2 large red onions, sliced thin
  • coarse salt and freshly cracked black pepper
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • 3 large eggs, beaten (can use substitute)
  • 1/2 cup whole milk
  • 2 tbsp chopped flat-leaf parsley
  • 1 cup Gruyere cheese, shredded
1. Preheat the oven to 350 F. Line the pie shell with parchment paper and fill two-thirds of the pie shell with pie weights i.e. dried beans or rice. Bake the pie crust for 15 minutes, take it out of the oven and let cool.

2. Heat oil in a large heavy bottom skillet on medium heat, and place in the onions. Saute the onions for about 10 minutes, stirring occasionally. Make sure to season with salt and pepper, and 1 tsp of sugar. Note: this will help the caramelization process further. After the onions become translucent, lower the heat down to low. Cook for another 30 minutes. In the last 5 minutes of cooking drizzle in 1 tsp of balsamic vinegar.

3. In a bowl, whisk together the eggs, salt, pepper, chopped parsley and the shredded cheese. Add the caramelized onions into the partially cooked pie crust and pour in the egg mixture. Gently stir to mix up the caramelized onion with the cheese and eggs. You want some of the onions to show on top. Bake it in the oven for about 30 minutes or until just set and golden brown. Cool for 10 minutes then serve.

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