Cheese and Onion Quiche is super simple to make, looks amazing, and tastes delicious. It combines a basic mixture of eggs and cream with the effortless yet elegant flavors of gruyere cheese and caramelized onions.
This quiche recipe is sure to be a favorite of yours and a crowd-pleaser for whoever gets to enjoy it!
Table of Contents
- Why You’ll Love Cheese and Onion Quiche
- Cheese and Onion Quiche Ingredients and Substitutions
- How to Make a Cheese and Onion Quiche
- Serving Suggestions
- Frequently Asked Questions
- How to Store
- What to Do with Leftovers
- How to Serve Cheese and Onion Quiche
- Dietary Considerations
- More Recipes
- Cheese and Onion Quiche
- Explore More
Cheese and onion quiche is basic enough that even your pickiest of eaters will love it, yet with the nutty flavor of gruyere and the sweet, caramelized onions, those with gourmet palates will also find plenty to rave about.
To take your quiche over the top, start with easy and delicious homemade quiche crust. It’s flaky and tender and is the perfect vessel to support your cheese and onion quiche.
I totally recommend taking the time to caramelize the onions to achieve that rich, sweet and savory flavor. However, if you don’t have time to caramelize them, raw onions work as well, and they’ll contribute a classic onion flavor.
Cheese and Onion Quiche is perfect for an easy weeknight dinner or for a special occasion like an Easter or Mother’s Day Brunch. If it’s already on your menu, its really easy to make an extra one and take it to a family who needs a pick-me-up.
The creamy and flavorful qualities of quiche are always well received!
Why You’ll Love Cheese and Onion Quiche
- Easy to Make
- Packed Full of Protein
- Keeps Well – Make now and enjoy later!
Cheese and Onion Quiche Ingredients and Substitutions
- Quiche Crust – Use this amazing homemade quiche crust, a classic homemade or store-bought pie crust, Cream Cheese Pie Crust or phyllo crust.
- Onions – Red, yellow or white onions all work well. Learn how to cut an onion here!
- Oil – A little vegetable, canola or olive oil to caramelize onions.
- Eggs – Large eggs to make custard.
- Heavy Cream – Heavy cream gives quiche the most luxurious texture and flavor, but you can use half and half, the heaviest milk you have on hand including whole milk, and dairy free substitutes including soy and almond milk (note – it will alter the flavor).
- Cheese – Fresh grated gruyere is my go to, but you can also use Swiss or cheddar cheese. Grating a block yields creamier texture and flavor.
- Salt – A hint of kosher or sea salt.
- Pepper – Thick flakes of black ground pepper are preferred. I set the grinder to the largest setting. It adds colors and flavor.
- Use a different variety of cheese – cheddar, white cheddar, Swiss, etc.
- Add a meat – sausage, bacon, ham.
- Add a vegetable – broccoli, asparagus, spinach.
How to Make a Cheese and Onion Quiche
- Prep – Do not grease baking dish. Preheat oven to 375 degrees.
- Caramelize Onions – Thinly slice onions. Add oil and onion to a pan over medium heat. Sauté for 10 minutes, stirring occasionally. Reduce heat to low and stir for 10 more minutes. Remove from heat and drain excess oil.
- Blind Bake Crust – Partially bake your crust as noted in printable recipe card.
- Combine and Fill – Blend egg and heavy cream until well combined. Add cheese, caramelized onions, salt and pepper. Pour into crust.
- Bake – Bake until edges are set, but center is slightly jiggly. Allow to cool 15 minutes before slicing and serving.
- Blind Bake Crust – Partially baking the crust keeps it crisp and maintains flaky texture. It prevents the custard from seeping into the crust making it soggy and helps ensure that the crust and quiche bake evenly.
- Protect Crust – Use a pie crust shield or tent the crust to prevent it from over browning.
- Minimal Water Content – If you caramelize onions, drain the liquid from the onions so the quiche properly sets.
- Bake Just Until Edges are Set – Quiche should be slightly under baked and jiggly in the center when you tap the edge of the dish. This will give it a luxuriously creamy consistency.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
- Use Store-Bought Pie Crust – Skip making your own crust and use a deep dish pie crust.
- Use Leftovers – Have shredded cheese or caramelized onions? Mix them into your quiche!
Frequently Asked Questions
Make sure that you cook the quiche long enough. The edges will cook first, but you need to let it cook until the inside is done – it will be slightly jiggly, or test with a toothpick to see if it comes out clean.
Also, make sure you use the right cream to egg ratio. Too much cream won’t allow it to set up.
Yes, you can! Grease your pan, pour the filling, and then bake as directed for a delicious, gluten-free option.
How to Store
- At Room Temperature – Serve warm or at room temperature. A quiche can sit on your counter for no longer than two hours.
- Refrigerate – Cover in plastic wrap or place in an airtight container and store for up to three days.
- Freeze – Quiche can be frozen for up to three months. Store in an airtight container. While it will last longer, it will begin to lose its fresh flavor over time.
What to Do with Leftovers
- Reheat quiche in the oven and then serve for breakfast with juice or smoothie.
- Eat as an easy lunch along a side salad.
- If the crust does get soggy, you can scoop out the filling and eat it like you would scrambled eggs.
How to Serve Cheese and Onion Quiche
- Garnish with fresh herbs or chimichurri.
- Drizzle with hot sauce or pesto.
- Serve with a scoop of pico de gallo.
- Gluten Free – Make it crustless! Simply grease your baking dish and pour the filling in.
- Dairy Free – To make a quiche dairy free use soy or almond milk. Note that it will alter the flavor.
Cheese and Onion Quiche
- 1 crust quiche crust, pie crust or cream cheese pie crust
- 2 large onions red, white or yellow, sliced thin and evenly
- 3 tablespoons oil olive, canola, vegetable oil or butter
- 4 large eggs
- 1 cup heavy cream half and half or whole milk
- ¾ cup gruyere shredded (about 3 ounces) or Swiss
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
- Preheat oven to 375°F.
- Place crust in ungreased quiche, pie or tart dish.
- Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
- Bake 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes until bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.
- Reduce oven to 350°F.
- Optional: Caramelize onion on the stovetop. Add oil and onion to a pan over medium heat stirring occasionally, sauté for 10 minutes. Reduce heat to low and continue to stir for 10 minutes. Remove from heat and drain excess oil.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs, cream, salt and pepper 1 minute on high or until well combined.
- Whisk in onion, gruyere, salt and pepper.
- Pour filling into crust. Tent or use a pie crust shield to prevent over browning. Bake until edges are set (about 35-40 minutes). Center should be slightly jiggly when you tap on the edge of the dish. Do not overbake.
- Allow to cool 10-15 minutes before slicing to serve. Optional: Garnish with herbs or cheeses. Serve warm or at room temperature.
- At Room Temperature – Quiche can sit on your counter for no longer than two hours during serving.
- Refrigerate – Wrap in an airtight container and store for up to three days.
- Freeze – In an airtight container, quiche can be frozen for up to three months. While it may last longer, it will begin to lose its fresh flavor after that point.
Estimated nutrition information is provided as a courtesy and is not guaranteed.