Cheesy Onion Quiche

I love quiche. I love how you can pretty much eat it at any time of day and have it be a completely appropriate dish. Alex saw this dish and wanted me to make it. This is normally a recipe I would have stayed away from because of the amount of onions but because Alex wanted to try it I made it. I'm so glad I did because the quiche was incredible. We went with Gruyère cheese and the combination of that with the onion was a feast for the senses. The onions give this quiche a unique taste and the best part is that you can't even feel the onions in the quiche.

Cheesy Onion Quiche
Source: Adapted from Weber's Big Book of Grilling
Serves 6 to 8

1 uncooked pie crust (9 inches), store-bought
4 Tbsp unsalted butter
1 cup finely chopped red onions
3 large eggs
3/4 cup heavy cream
1 1/2 cups grated Jarlsberg, Swiss, or Gruyère cheese
3 Tbsp chopped scallions
1/4 tsp Tabasco sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 350 degrees F. Line a pie pan with the pie crust.

In a skillet over medium heat melt the better. Add the red onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to medium bowl and allow to cool for a few minutes. In a small bowl whisk the eggs and cream together and add to the onion butter mixture. Add the remaining filling ingredients and mix thoroughly.

Pour filling into pie pan. Bake until crust and edges turn golden brown and a knife inserted in the middle comes out clean, about 30 minutes.

Remove from oven and allow to cool to room temperature. Slice, serve, and enjoy.