Cheesy Onion Quiche

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

Ingredients

Sauce

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

Filling

• ¼ cup (½ stick) unsalted butter
• 1 cup finely chopped Bland Farms Premium or Vidalia Sweet Onion
• 3 large eggs
• ¾ cup heavy whipping cream
• 1½ cups shredded Swiss, Jarlsberg, or Gruyère cheese
• 3 tablespoons finely chopped fresh chives
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Additional

• 1 refrigerated pie crust (for a 9-inch pie)

Special Equipment

• 9-inch grill-proof pie pan

Instructions

Prepare the Sauce

1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and brush the grates clean.
2. Grill the bell pepper over direct medium heat, lid closed, until the skin is evenly charred on all sides, about 10–12 minutes, turning every 3–5 minutes.
3. Place the pepper in a bowl, cover with plastic wrap, and let stand 10–15 minutes.
4. Peel away the charred skin, remove the top and seeds, and coarsely chop the pepper.
5. Add the pepper and remaining sauce ingredients to a food processor and blend until smooth.
6. Transfer to a small serving bowl, cover, and refrigerate until ready to serve.

Prepare the Filling

1. In a medium skillet over medium heat, melt the butter.
2. Add the chopped onion and cook, stirring occasionally, until translucent, 3–5 minutes.
3. Transfer to a medium bowl and let cool until tepid.
4. In a small bowl, whisk together the eggs and cream, then stir into the onion mixture.
5. Add the cheese, chives, hot pepper sauce, salt, and pepper. Mix thoroughly.

Assemble & Grill

1. Line a 9-inch metal pie tin with the pie crust.
2. Pour the filling into the crust.
3. Grill over direct medium heat, lid closed, until the crust edges and filling begin to turn golden brown, about 15 minutes.
4. Reduce grill temperature to low heat (250° to 350°F) and continue cooking, lid closed, until the center is set and no longer wet, about 15 minutes more.
5. Remove from the grill and allow to cool 10–15 minutes.
6. Serve warm with the prepared sauce.