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Cheesy Onion Quiche

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

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    40 mins

Ingredients
Instructions

the Ingredients

20151023095408 Row Eggs 1

Sauce

  • Completed step 1 large red bell pepper
  • Completed step ¼ cup mayonnaise
  • Completed step 3 tablespoons crushed walnuts
  • Completed step 2 teaspoons tomato paste
  • Completed step 1 teaspoon minced garlic
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Filling

  • Completed step ¼ cup (½ stick) unsalted butter
  • Completed step 1 cup finely chopped red onion
  • Completed step 3 large eggs
  • Completed step ¾ cup heavy whipping cream
  • Completed step 1½ cup shredded Swiss, Jarlsberg, or Gruyère cheese
  • Completed step 3 tablespoons finely chopped fresh chives
  • Completed step ¼ teaspoon hot pepper sauce
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 1 refrigerated pie crust for a 9-inch pie

Special Equipment

  • 9-inch grill-proof pie pan

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
    Brush the cooking grates clean. Grill the bell pepper over 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.
  • 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.
  • Line a 9-inch 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 (250° to 350°F) and continue cooking the quiche over direct low heat, with the lid closed, until the filling is no longer wet in the center, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve warm with the sauce.
    Line a 9-inch metal pie tin with the crust. Pour the filling into the crust. Grill over 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 (250° to 350°F) and continue cooking the quiche over low heat, with the lid closed, until the filling is no longer wet in the center, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve warm with the sauce.

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