Classic Quiche

Serve with Belleruche White, Rosé, or Red.

Makes 32 servings

3 tablespoons butter, plus a little to grease the pan

2 large yellow onions, peeled, halved, and thinly sliced
1 clove garlic, peeled and minced
Salt and freshly ground pepper
2 cups heavy cream
1 tablespoon Dijon mustard
4 eggs, beaten
1½ cups grated cheese, such as Emmentaler
½ cup pitted oil-cured green olives, sliced

Preheat the oven to 375°. Melt the butter in a large nonstick skillet over medium heat. Add the onions and garlic and season with salt and pepper. Cook until the onions are soft and golden, about 20 minutes. Remove the skillet from the heat.

Grease two 8-inch square baking pans with butter. Evenly spread half of the onions in each pan. Beat the cream and mustard into the eggs then spoon half of the eggs and cream over the onions in each pan. Sprinkle the cheese and olives over the top of each and bake until golden and bubbling, about 30 minutes. Cool completely before cutting into 2-inch squares.

Recipes and print-quality photography are available for reprint upon request. For media inquires, comments, or questions, please click here to email Mary Anne Sullivan, Director of Public Relations (European Portfolio), Terlato Wines International.