Heat the olive oil in a saute pan over medium heat. Add the onions and sugar, and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.
Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the stock or juice (whichever you are using), and cook ~3 minutes, stirring, to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.
Preheat oven to 400°F.
Line the pie dough in a 9-inch pie plate and flute the edge. In the prepared pie crust, layer the sausage, onions, herbs, and cheese.
Whisk together the eggs, cream, Dijon, salt, and pepper. Slowly pour over the quiche. Bake at 400°F for 45 minutes or until the top is puffed and very golden (lightly cover quiche with foil mid-way through cooking if the top starts to get too brown, but full cook-time is important to ensure the crust cooks completely).
Let the quiche sit for 5-10 minutes before cutting.
Calories: 421kcal (21%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword sausage and onion quiche, sausage quiche recipe
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