Cheese and Onion Quiche is super simple to make, looks amazing, and tastes delicious. This quiche recipe is sure to be a favorite of yours and a crowd-pleaser for whoever gets to enjoy it!
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.
Quiche
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.
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Notes
Mini Quiche - Use a large cookie cutter to cut pie dough to fill muffin tin or phyllo shells on a sheet pan. Fill with custard and toppings. Bake 25 minutes or until edges are set and center is slightly jiggly.Make Ahead - Quiche can be made ahead of time and then reheated. You can simply put your quiche together as directed, and bake from refrigeration when you're ready. You do run the risk of a soggy crust with this method, though.Another option is to bake your quiche fully, then let it cool before refrigerating or freezing and reheat to serve. You can also blind bake your crust and prep your filling and store them separately in the fridge, combining to bake when you're ready.
To Store
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.