Onion and Gruyère Quiche


While a braided dough makes a stunning finish on this brunch staple, you can crimp the edges however you like to ensure that the crust doesn’t shrink into the pan as it bakes.

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8 – 10 serving(s)

Total Time:
2 hrs 10 mins


  • 2 tbsp.

    unsalted butter 

  • 2

    large onions, sliced 1/2 inch thick 

  • Kosher salt and pepper

  • 1 tsp.

    fresh thyme leaves, roughly chopped 

  • 1/4 c.

    flat-leaf parsley, chopped

  • Herby Pie Dough, half shaped into disk, half shaped into 6- by 8-in. rectangle, chilled

  • All-purpose flour, for dusting

  • 5

    large eggs, divided

  • 1

    large egg white

  • 1/2 c.

    whole milk

  • 1/2 c.

    sour cream or crème fraîche

  • Pinch of freshly grated nutmeg

  • Pinch of cayenne

  • 5 oz.

    Gruyère, coarsely grated (about 2 cups) 


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