Ingredients
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1 -2 tablespoon olive oil
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1 large onion, cut in half,then sliced in rings
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2 tomatoes, sliced thinly
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4 eggs
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7/8 cup cream
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8 ounces grated gruyere cheese
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1/2 teaspoon dried thyme
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salt and pepper (Watch salt as cheese can be salty)
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1 tablespoon Dijon mustard (grainy, or your favorite)
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1 9-inch pie shell
Instructions
- Pre-heat oven to 400° F (or 200° C).
- Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
- Remove from oven and allow to cool.
- This can obviously be done in advance.
- Saute the onion slices in the oil, and cook till they go golden.
- Add the crumbled thyme, salt and pepper.
- In a mixing bowl, whisk together the eggs and the cream.
- Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
- Next, spread the cheese evenly in the shell.
- Follow by spreading the onions over the cheese.
- They will not make a solid layer; distribute as evenly as possible.
- Pour in the egg/cream mixture.
- Lay the tomato slices on top.
- Salt and pepper again, if desired.
- Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
- Remove from oven, serve, and enjoy!