- 1 recipe pie dough (see below)
- 2 tablespoons olive oil
- 2-3 large red onions (about one pound total), thinly sliced
- Salt and freshly ground pepper
- 1 teaspoon balsamic vinegar
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/8 t. nutmeg
- 6 ounces Gruyère or Swiss cheese, grated (1 1/2 cups)
- 1 1/2 T. fresh thyme
Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing. Top with fresh thyme while still hot.
Pate Brisee (Pie Dough)
- 1 1/4 cups all-purpose flour, plus extra for rolling
- 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
- 2 to 4 Tbsp ice water, very cold
- Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.
- In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
- Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
- Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.