Gruyere Quiche with Golden Onion and Red Pepper

submitted by smart_book2

You can prepare the sauteed vegetables (steps 1 and 2) up to several days
ahead.
1 tablespoon olive oil
3 cups sliced onion
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dry mustard
1 unbaked Quiche Crust
1 tablespoon balsamic vinegar
1 cup thinly sliced red bell pepper
1 cup (packed) grated gruyere
3 large eggs
1 cup milk
Freshly ground black pepper

Place a medium-sized skillet over medium heat and wait about 2 minutes. Add
the oil and swirl to coat the pan. Add the onion, saute for 5 minutes, and
then add the salt, herbs, and mustard. Cover the pan, lower the heat, and
cook for 15 minutes, stirring occasionally. (During this time, preheat the
oven to 375 F, and place the unbaked crust on a baking tray.) Stir the
vinegar and bell pepper into the onions, turn the heat up to medium, and
cook, uncovered, for another 5 minutes. Remove from heat. Sprinkle the
cheese into the crust, then spoon the onion-pepper mixture on top of the
cheese. Whisk together the eggs, milk, and black pepper to taste, and slowly
pour this over the vegetables and cheese. Bake on the baking tray in the
lower third of the oven for 35 to 40 minutes or until the custard is set.
Cool for at least 10 minutes before slicing, and serve at any temperature.


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