Sweet Onion Quiche

This quiche goes big on cheese and does not apologize for it. Three different cheeses, American, Swiss, and caraway, melt together in a sour cream and egg custard with sauteed sweet onions and diced ham filling every inch of the pie shell.

Sauteing the onions in butter before they go into the crust is a small step that makes a big difference. Raw onions release water into the custard and can make the bottom crust soggy. Cooked onions have already given up their moisture and bring a caramelized sweetness that raw onions simply cannot match.

Sour cream in the custard adds a tangy richness that keeps the egg filling from tasting flat, and the crumbled bacon garnish on top gives you a salty, smoky crunch with every bite.

Chef Tips

• Grate all three cheeses before mixing with the liquid ingredients. Pre-shredded cheese is coated in starch that prevents smooth melting.
• Use evaporated milk, not regular. Its concentrated proteins create a firmer, creamier custard that holds its shape when sliced.
• Do not overbake. Pull the quiche when the center still jiggles slightly. It continues to set as it cools. Overbaked quiche is dry and rubbery.
• Let it rest for 10 to 15 minutes before cutting. A hot quiche is too soft to slice cleanly.

Variations

• Use Vidalia or Walla Walla sweet onions when in season for the sweetest, mildest onion flavor.
• Swap the ham for crumbled Italian sausage for a heartier, spicier filling.
• Add a handful of fresh chives to the egg mixture for a bright, oniony pop of color and flavor.