Mini Caramelized Onion & Gruyère Quiches

Caramelize the Onions

1. Heat the butter and olive oil in a skillet over medium low heat.
2. Add sliced onions and a pinch of salt
3. Cook slowly for 20 to 25 minutes, stirring occasionally.
4. Add sugar halfway through to speed up caramelization.
5. Once deep golden brown, remove from heat and let cool slightly.

Prepare the Crust

1. Preheat oven to 375°F (190°C).
2. Lightly grease a regular or mini muffin tin.
3. Use a cookie cutter or the rim of a glass to cut small rounds of pie crust or puff pastry.
4. Press dough into each muffin cup.
5. If making a crustless version, simply grease the pan generously and skip this step.

Make the Egg Mixture

1. In a bowl, whisk together the eggs, heavy cream, salt, pepper, thyme, and nutmeg if desired.

Assemble

1. Place one teaspoon of caramelized onions in each muffin cup.
2. Sprinkle Gruyère cheese over the onions.
3. Pour the egg mixture on top, filling each cup about three quarters full.

Bake

1. For mini muffin tins, bake 15 to 18 minutes.
2. For regular muffin tins, bake 22 to 25 minutes.
3. The quiches are done when they are slightly golden and puffed.
4. Allow them to cool for a few minutes before removing from the pan so they release more easily.