Cheese and Onion Quiche
This Onion Quiche features a caramelized onion filling, fresh parsley, fresh basil, and gruyere cheese. Quiche is delicious for a light dinner or for a special occasion brunch. You can make your own crust for this cheese and onion quiche, or you can use premade pie dough.
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Making this Cheese and Onion Quiche
I’ve never had a homemade pie crust turn out for me until now. I’m not sure what the problem was, but it could never get it transferred to the pie plate without falling apart.
They also never baked up well for me, often cracking. I thought I was destined to buy pre-made pie crusts, but decided to give it another go this week.
This All Butter Pie Crust recipe turned out so well – it was easy to make and form, it transferred to the plate without breaking, and baked up wonderfully.
I couldn’t believe how simple it was when I’ve had so many failures previously. You can bet that this is my new go-to pie crust recipe!
My reason for making pie crust? We were having Caramelized Onion Quiche for dinner.
The original quiche recipe calls for red onion, but I only had yellow onion on hand and wanted to use what I already had. I opted to add some chopped fresh herbs from my garden to the recipe for a bit of color and flavor accent.
What is Quiche?
If you’ve never tried quiche before, you’re missing out!
Quiche typically features a pastry crust that’s been filled with a mixture of eggs, milk or cream, cheese, and various fillings (bacon, ham, veggies, etc).
Quiche recipes must be baked and can be enjoyed hot, cold, or room temperature.
What I Like About this Cheese and Onion Quiche
I really enjoyed this quiche despite that it was a little time consuming. I loved all the savory flavor.
One of the aspects I love so much of quiche is that it goes great with breakfast, brunch, lunch, or dinner. Just change up what you serve with it and it’s a completely new meal.
Next time I make this – because there will be a next time! – I’d love to use individual tart pans. I think that’s be really cute and fun.
I served this for dinner along with a Spinach, Potato, and Green Bean Salad. Martha’s original salad recipe calls for Arugula, but I substituted spinach since I had some that needed to be used up. It was a filling meal, but it didn’t feel heavy at all.
Tools Needed to Make Cheese and Onion Quiche
You’ll need a few different kitchen tools to prepare this cheese and onion quiche. Here’s what I recommend having on hand before beginning this recipe:
- Measuring Cups and Spoons – to measure ingredients.
- Food Processor – for preparing the pie crust dough in.
- Rolling Pin – to rough the dough out with.
- Pie Dish or Tart Pan with Removable Bottom – for baking the onion quiche in.
- Medium Bowl – you’ll need a mixing bowl to prepare the quiche filling in.
- Large Skillet – for cooking the caramelized onions.
- Rimmed Baking Sheet – to place pie pan on top of as the quiche as it bakes. This catches any spills and makes it easier to transfer the quiche to and from the oven.
- Wire Rack – to cool the baked quiche on.
What’s in this Caramelized Onion and Cheese Quiche?
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. Here’s a quick overview of what you’ll need:
For the Quiche Crust
- All-Purpose Flour
- Salt
- Butter
- Cold Water
For the Onion Quiche
- Pie Dough
- Olive Oil
- Yellow Onions
- Balsamic Vinegar
- Fresh Parsley
- Fresh Basil
- Green Onion
- Salt
- Black Pepper
- Milk
- Half and Half
- Large Eggs
- Nutmeg
- Gruyére Cheese
How to Make Cheese and Onion Quiche
The below is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make the Quiche Crust
Prepare the pie dough, then shape dough on a lightly floured surface and press it into a 9-inch quiche pan.
After that, line the inside of the pan with parchment paper on top of the dough. Fill with pie weights. Then, blind bake the pie crust.
After blind baking, remove from oven, and remove the parchment paper and pie weights from the bottom of the crust. Set aside.
Filling the Quiche
Caramelize the onions in a large sauté pan until very soft and dark golden brown. Set aside
Combine eggs with milk, half and half, and seasonings. Whisk eggs and other ingredients together.
Layer half of the grated cheese, caramelized onion, and remaining cheese in the bottom of the par-baked crust. Then, pour egg mixture over top.
Bake the Cheese and Onion Quiche
Bake quiche in the center oven rack of a 350 degree F preheated oven.
Tips for Making the Best Cheese and Onion Quiche Recipe
- For a flaky crust, make sure you start with cold butter when making the pie dough.
- If you’ve never made caramelized onions before, you may find it helpful to read my guide on How to Caramelize Onions. They have so many uses!
- Leftover quiche can be enjoyed cold or warm. Avoid using the microwave to reheat quiche, as that often makes the egg filling rubbery.
Cheese and Onion Quiche FAQs
Got questions about how to make this recipe for caramelized onion quiche? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Make the Quiche Crust without a Food Processor?
No! I personally like to use one, but you can use the bowl of a food processor or a large bowl with a pastry blender.
Head over to this post on how to cut butter into flour for tips and instructions for using a pastry cutter.
Is it Ok to Use Pre-Made Pie Crust?
Yes! I love homemade pie crust, but you can use store-bought pie crust if you prefer. Just make sure that it is unbaked.
I Don’t Have Pie Weights. What Can I Use Instead?
Uncooked dried beans or dried rice work well in place of reusable pie weights.
What Can I Substitute for Half and Half?
Half and Half is just a 50/50. mixture of heavy cream and whole milk. If you have milk and heavy cream, you can mix the two in even amounts to substitute for half and half.
Can I Use a Different Cheese?
If you can’t find gruyere at your grocery store, Swiss cheese is a great substitute that is readily available.
How Do I Know When Quiche is Done Cooking?
The top of the quiche is light golden and the center is just cooked through when tested with a toothpick.
How Should I Store Leftover Quiche?
Leftovers should be cooled completely, then stored in an airtight container in the refrigerator.
If you don’t have a container large enough for the pie plate, then you can cut the quiche into individual slices before storing.
Can this Cheese and Onion Quiche be Frozen?
Quite easily, yes! Once you’ve baked the quiche, let it cool completely before wrapping it in plastic wrap and storing in the freezer.
When you’re ready to eat the frozen quiche, reheat it from frozen in a 350 degree F oven.
Alternately, you can slice and freeze individual slice and reheat them when you need a quick lunch or breakfast.
Try this Quiche with Onions and Cheese at Home!
Next time you’re looking for a savory brunch recipe, give this Caramelized Onion Quiche recipe a try!
Did you think this classic recipe was the perfect savory tart? Leave a comment below and give it a review for others to see what you thought of this easy recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this cheese and onion quiche!
More Quiche Recipes to Try
Quiche Lorraine features leeks, bacon, and shredded gruyere cheese. It is the best quiche recipe and a showstopper for your next brunch!
These mini Crustless Broccoli Quiche are made in muffin tins and are perfect for on-the-go breakfasts! This delicious recipe is great for meal prepping and can be frozen for later.
Swiss Chard Quiche features the addition of rainbow chard, bacon, and gouda for plenty of flavor. Serve this delicious quiche at your next spring brunch gathering and wow your guests!
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Caramelized Onion Quiche
This Onion Quiche features a caramelized onion filling, fresh parsley, fresh basil, and gruyere cheese. Quiche is delicious for a light dinner or for a special occasion brunch. You can make your own crust for this cheese and onion quiche, or you can use premade pie dough.
Ingredients
For the Quiche Crust
- 1 1/4 cups (15-160 grams) All-Purpose Flour, plus extra for rolling
- 1/2 cup (1 stick or 4 ounces) very cold Unsalted Butter
- 1/2 teaspoon Salt
- 3 to 4 tablespoons Ice Water
For the Caramelized Onion Mixture
- 2 tablespoons Extra-Virgin Olive Oil
- 1 pound Yellow Onions
- 2 teaspoons Balsamic Vinegar
- 3 tablespoons chopped, Fresh Parsley
- 1 1/2 tablespoon chopped, Fresh Basil
- 2 tablespoons sliced Green Onions
For the Quiche Filling
- 1/2 cup Whole Milk
- 1/2 cup Half and Half
- 3 Large Eggs
- Pinch Nutmeg
- 6 ounces Gruyère cheese, grated
Instructions
Making the Pie Dough for the Quiche
- Cube the cold butter into 1/2 inch pieces.
- Sift together the flour, salt, and sugar. Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
- Pulse the ingredients until the butter is cut into coarse crumbs.
- Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
- On an un-floured surface, turn the dough out and shape it into a circle, approximately 6" in diameter, kneading as little as possible.
- Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
- Freeze for 30 minutes or refrigerate for an hour.
- Remove the dough from the refrigerator or freezer. Set it aside while you dust the work surface and rolling pin with flour.
- Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.
- When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
- Press the dough into the 9" pie plate and shape the edges according to your desired design.
- Transfer the pie plate to the freezer and let chill for 30 minutes.
Blind Baking the Pie Crust
- Meanwhile, preheat the oven to 350°F.
- Line the pie dough with parchment paper or aluminum foil. Then, fill the lining two thirds of the way with baking weights (uncooked dried beans or rice can be substituted).
- Transfer the pie dough to the preheated oven, placing it on the center most rack. Bake for 15 minutes.
- Then, remove from the oven and carefully discard of the parchment paper and baking weights.
- Using a fork, poke the bottom of the pie pan to allow air to escape. Then, return the pie crust to the oven. Bake 10 more minutes, or until lightly golden.
- Let crust cool on a wire rack while the filling is being prepared.
Slicing the Onions
- Peel the onion, discarding the papery skin. Cut the onion in half lengthwise (from the stem to the root). Cut the stem and root off and discard.
- Then, cut each half into thin wedges (cutting in the direction where the root was located to where the stem was located).
Caramelizing the Onion
- Add olive oil to a large, heavy-bottomed skillet set over medium heat.
- Then, add the onions, sprinkling them with a small amount of salt. Stirring occasionally, cook the onions for about 10 minutes.
- Once softened and translucent, reduce the heat to medium-low. Cook the onions for an additional 40 minutes, stirring periodically. The onions are done when they are dark golden brown.
- Add the balsamic vinegar, cook 10 more minutes, then stir in the parsley, basil, and green onion. Remove from heat.
Preparing the Quiche Filling
- Whisk the milk, half and half, and eggs together in a medium mixing bowl. Then, season with the nutmeg, salt, and black pepper. Set aside.
- Place pie pan with the prepared pie crust on top of a large baking sheet. Add half of the gruyere to the bottom of the crust.
- Then, add the onions on top of the cheese. Top the onions with the rest of the cheese and pour the egg mixture over top.
Baking the Quiche
- Transfer the baking sheet with the quiche pan on top to the center rack of the oven.
- Bake at 350 degrees F for 30 - 35 minutes, or just until set in the center.
- Remove from the oven and cool on a wire rack for 15 minutes before slicing and serving.
Notes
adapted from Simply Recipes
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 330mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Abby says
What a great meal! I'm trying to go meat-lite or meatless at least once or twice a week, and I think my husband would like this tart.
Kerrie aka GFShaolin says
I've never been a fan of quiche, but I don't think I've ever had it either! Now, I think you've talked me into making it…the combination of carmelized onions & Elise's crust!
Lone Acorn says
This is a different kind of salad. And yes very healthy too.
Justin says
this recipe sounds good, but what I really like is that cool overhead photo of the empty crust.
Rabbittrick says
This is so beautiful… I've been aching to try a pie from scratch but it always looked time consuming with a high failure rate! haha. Your pictures look so scrumptious I think I changed my mind =D Will try them over the weekend!
Zoe says
That is a very pretty quiche
Patsyk says
Looks like a nice light dinner! I really need to give quiche a try at home, but pie crust does intimidate me!
Dianne says
That looks amazing! Your crust is just gorgeous!
Jamie says
I love onions and this looks delicious! Congrats on the crust, it looks gorgeous!