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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Cheesy Onion Quiche

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Grilling Time

    40 min.

Serves 6 to 8
Prep Time
20 min.
Grilling Time
40 min.

the Ingredients

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  • large red bell pepper
  • 120 milliliters mayonnaise
  • crushed walnuts
  • tomato paste
  • minced garlic
  • kosher salt
  • freshly ground black pepper


  • 55 grams (½ stick) unsalted butter
  • 100 grams finely chopped red onion
  • large eggs
  • 180 milliliters heavy whipping cream
  • 150 grams shredded Swiss, Jarlsberg or Gruyère cheese
  • finely chopped fresh chives
  • hot pepper sauce
  • kosher salt
  • freshly ground black pepper
  • refrigerated pie crust for a 23 centimetre pie

Special Equipment

  • 23-centimetre metal pie tin


  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 Brush the cooking grates clean. Grill the bell pepper over direct medium heat, with the lid closed, until the skin is evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Place the pepper in a bowl and cover with plastic wrap. Let stand for 10 to 15 minutes. Remove the pepper from the bowl and peel away the charred skin. Cut off the top and discard the seeds. Coarsely chop the pepper and put it in a food processor. Add the remaining sauce ingredients and process until smooth. Pour into a small serving bowl, cover and refrigerate until ready to serve.
  • 03 In a medium skillet over medium heat on the stove, melt the butter. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to a medium bowl and allow to cool until tepid, stirring occasionally. In a small bowl whisk the eggs and cream together and stir it into the butter–onion mixture. Add the remaining filling ingredients and mix thoroughly.
  • 04 Line a 23 centimetre metal pie tin with the crust. Pour the filling into the crust. Grill over direct medium heat, with the lid closed, until the edges of the crust and the filling begin to turn golden brown, about 15 minutes. Decrease the temperature of the grill to low heat (120ºC to 180ºC) and continue cooking the quiche over direct low heat, with the lid closed, until the filling is no longer wet in the centre, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve warm with the sauce.