Caramelized Onion Quiche with Riverbench Cork Jumper Blanc de Blancs

This July 14th (Bastille Day!), you might be feeling a little French. Try this velvety and delicious quiche with a simple green salad for a gourmet dinner- a la francaise! Use the real cream for the ultimate in silky deliciousness- or substitute half and half for something slightly less decadent. You can throw in some bacon if that’s your thing, too.

• 1 pie crust, thawed
• 2 sweet onions, sliced
• 1 tbsp. butter
• 1 tsp. sugar
• 1 cup grated gruyere cheese
• 3 eggs
• 1 ½ cups cream
• ½ tsp. ground nutmeg
• ¼ cup thinly sliced basil
• Salt and pepper

Heat the oven to 350 degrees.

In a skillet, melt the butter over medium heat. Add the onions and sugar, and cook on low heat to sweat and caramelize, about 20 minutes. When the onions are golden brown, season and cool slightly.

Press pie crust into a greased pie pan and prick the bottom so it doesn’t bubble. Bake for 8 minutes.

Spread the onions in the bottom of the pie crust. In another bowl, mix the eggs, cheese, cream, and nutmeg. Pour on top of the onions, and sprinkle with salt and pepper.

Bake 30-40 minutes until just set. Let cool 10 minutes and serve.