My Sweet Onion and Herb Quiche might just be the perfect recipe — easy to prep, it goes from breakfast to brunch, to lunch, to dinner without blinking an eye.  Hot, cold, room temp, or reheated, it’s always delicious…food doesn’t get any more accommodating.

Sweet Onion and Herb Quiche | theviewfromgreatisland.com

This is vintage TVFGI, I’ve been making quiches like this forever.  I say whatever else you do in the kitchen, make sure to get a great quiche under your belt, it’ll reward you time and again, season after season, as a quick, substantial, from-the-pantry meal.

Sweet Onion and Herb Quiche | theviewfromgreatisland.com

I’m suspicious of any quiche recipe that requires too much prep, that just ruins the whole  ‘effortless elegance’ point.  I kept this one super simple.  I used a frozen pie crust (I really like Marie Callender’s) and I piled the onions, very thinly sliced, right into it.   Then the cheeses, and finally the creamy egg and herb mixture.  It’s a quick operation.

Sweet Onion and Herb Quiche | theviewfromgreatisland.com

Everybody needs a great quiche in their life :)

Sweet Onion and Herb Quiche is a quick and easy summer meal! theviewfromgreatisland.com

For a similar recipe that includes ham, check out my Vidalia Onion and Ham Quiche.  For a recipe that’s made with caramelized onions and a homemade crust, see my Caramelized Onion, Goat Cheese & Herb Pie.  And if you want something a little more exotic, try this wonderful Fennel and Roquefort Tart.

Sweet Onion and Herb Quiche

Sweet Onion and Herb Quiche

Ingredients

  • 1 frozen pie crust
  • 1 medium sweet onion
  • 5 large eggs
  • 1 cup half and half
  • 1/3 cup chopped herbs, I used thyme and chives
  • 2 Tbsp whole grain Dijon mustard
  • 3 Tbsp Parmesan cheese
  • 1/2 tsp salt
  • fresh cracked black pepper to taste
  • 1 cup shredded cheese (I used an Italian blend, you can use cheddar, or whatever you like)
  • 4 ounces goat cheese

Instructions

  1. Set oven to 400F
  2. Peel and very thinly slice the onion. I used the 1/8 inch setting on my mandoline, but you can use a knife if you like, just get the slices as thin as possible. Break apart the rings and pile the onions right into the frozen (not thawed) crust. Even them out from side to side. you may not need the entire onion if yours is large.
  3. Whisk the eggs and cream together, making sure to break up the eggs completely. Stir in the herbs, mustard, and Parmesan. Add salt and pepper.
  4. Scatter the shredded cheese on top of the onions, and then crumble the goat cheese over that.
  5. Pour the egg mixture over all. Spread out the herbs, if necessary, across the surface of the quiche (they can tend to clump toward the center after you add the liquid.)
  6. Bake for about 50 minutes, give or take, until the quiche is puffed, browned, and set in the center.
http://theviewfromgreatisland.com/sweet-onion-herb-quiche-recipe/

notes:

  • Use whatever cheese you like, but I think stronger flavor works best.  You might try a smoked cheese.
  • Sweet onions work perfectly for this quiche because they are mild and delicate and don’t require long cooking.  Use any variety you can find, right now it’s Vidalia season, so that’s what I used.  Generic sweet onions can be found right next to the regular yellow, white, and red onions in your produce aisle.
  • You can cut down on calories by using whole or even low fat milk in place of the half and half.

 

 

don’t forget to pin it!

Sweet Onion and Herb Quiche is the perfect light summer meal! | theviewfromgreatisland.com

 

Have you been cooking from TVFGI?   I’d love to see your recipes on Instagram. Grab a quick pic and share them with me with the hashtag #TVFGI — I’d love to see!

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55 Responses to Sweet Onion and Herb Quiche

  1. Lindsay says:

    I made this over the weekend for a monthly mom/baby brunch with some girlfriends and it was a huge hit! So easy to make too. Any suggestions on other herbs to use or not use? I was afraid to stray from what you went with for fear of ruining it!

  2. Abby says:

    I made this last night for breakfast for the whole week and first tried it this morning (reheated no less) and it was INCREDIBLE. I was a little concerned about how the raw onions would do, but they cooked up beautifully, and the blend of the onions, cheese (I used sharp cheddar and goat cheese), and chives was delicious. Also, I made mine frittata style (to my surprise, my local grocery store was completely sold out of pie crusts and I was too impatient to wait to make this dish), and it was so good that I almost forgot there was supposed to be a pie crust involved! This is one of my favorite quiche recipes that I have ever made, thank you so much for sharing!!

    • Sue says:

      Thanks Abby, the raw onions are a surprise, aren’t they? I think the key is to use sweet onions, and to slice them so thin. I’ll have to try it ‘crustless’, I love a frittata for dinner!

  3. Susan B says:

    I made this quiche last night for dinner and it really was one of the best quiche recipes I have tried. I do admit that I added chopped bacon. So I pulled the left overs out this morning (which was half the quiche); had a piece for breakfast and then my dog got into the kitchen and ate the rest. My husband & I were so angry because I had planned to eat quiche all day. So now I have a second quiche in the oven so I can again have it for dinner. Just wondering if anyone has tried caramelized onions instead of cooking the raw onion.

    • Sue says:

      I’m so glad you and your husband (and dog!) like this Susan, and I’m totally with you on quiche for breakfast, it’s the best. As for the caramelized onions I think you can definitely do it that way without any adjustments to the recipe. Thanks for coming back to comment :)

  4. Just recently came across this recipe and decided to try it out. They turned out amazing! I have five kids and EVERYONE loved them. My five-year-old was a little skeptical, but he ate almost the whole thing after some convincing. Lol! Will be making this recipe again, thanks for sharing.

  5. Alexandra says:

    Sue, what is the size of the pie crust (for those of us over-the-atlantic)?

  6. I love quiche but rarely make it. You’ve inspired me, this looks absolutely gorgeous!

  7. Jane says:

    What brand mandolins do you recommend? Mne is so awkward to adjust. Thanks for all your inspirations and great photography

  8. Ssan says:

    I’m totally riffing this today, as our first herbs are coming from the garden! I can’t wait to dig in at supper time!

  9. Adina says:

    It looks perfect, I love this kind of pie, I make them quite often myself and am always happy to get new inspiration.

  10. Susan says:

    Aren’t eggs the best? I love a meal like this, any time of day. Your recipe is quick and easy too so perfect for a busy day. Your quiche looks wonderful!

  11. Liz says:

    I love quiche so much that I could eat a slice for every meal in one day! Yours is no exception!!!

  12. Dom says:

    that looks and sounds amazing… i’ve never thought to make the quiche from raw like that, I’ve always cooked the veg first but I totally see how brilliant this can be! Thanks for the inspiration.

  13. Tally erp 9 says:

    This sounds amazing!

  14. cheri says:

    Hi Sue, gorgeous quiche, love that you used a frozen crust. Will try Marie’s crust next time. Thanks!

  15. Ok, if I don’t have to make the crust, I can do this! Love this recipe, Sue, and I will make it for next weekend’s brunch. It’s beautiful!

  16. I am drooling….this is a perfect quiche!

  17. jayne says:

    what a lovely simple recipe! you are right Quiches really are so versatile. I love you half and half photo – very clever!

  18. Oh boy, do we love sweet onions. We buy Vidalias when we can get them. Quiche are really on the upswing and I’m so glad. I’m starting to see Quiche Lorraine again. Your recipe is a great “anytime” option. Nicely done.

  19. Sara says:

    This looks delicious! I agree on the frozen pie crust, so much less work!

  20. Shinee says:

    Gosh, your quiche looks amazing. It’s been so long since I had quiche. Gotta make this very soon!

  21. This sounds so tasty!! I normally skip the pie crust and make a frittata haha. What a great way to use up herbs from my garden!

  22. Renee says:

    I have yet to try making a quiche at home, but you make it look so simple. This is a beautiful example of a great brunch.

  23. Alexandra says:

    Great new edition of the French staple, Sue! Gorgeous with a short cut!
    Just a question; -is the bottom of the quiche well cooked/browned? I ask this because when i do this quiche without pre-baking the (empty) crust it comes out a bit wet, undone. Could it be the crust?

    • Sue says:

      I think using the frozen crust does help keep it more firm and dry, Alexandra.

      • Alexandra says:

        Thank you Sue – next time I do it, I will call it “Sue Onion Quiche”. Taken from your fantastic pictures I think i will also use a shallower / wider pan to spread the volume on a bigger surface. Will let you know…..thanks again!

    • Lucinda says:

      Pre-bake your crust at 400 degrees for about 10 minutes, or until light brown. Remove from the oven and add your pre-measured ingredients. Finish as instructed in the recipe. This will prevent a soggy crust.

  24. Kate says:

    I absolutely love quiche. They are perfect for showers or brunch! My husband doesn’t care for quiche so I rarely make it, but maybe this recipe will change his mind! It looks delicious!

  25. gail says:

    When printing the recipe, it is comes out incomplete.

    • Sue says:

      Check it again, Gail, I think what you’re noticing is that there is a space where the online ad is, and the instructions continue further down. I’ll check with my ad company to see if we can fix this problem.

  26. Quiche is one of my favourite things! Love the flavours in this one :)

  27. Valentina says:

    This looks SO good! And yes, so true that it’s ideal for any meal of the day. I love a dinner that includes eggs. (The photo of the non-baked and baked together is fantastic!)

  28. I found a big bag of sweet onions super cheap and had to buy it. Now I know what to do with it. This quiche looks wonderful!

  29. Sue, this is my kind of breakfast, lunch or dinner! I LOVE quiche! Yours is gorgeous! Can’t wait to try.

  30. I want this on my weekend menu please! It looks fantastic and since we adore sweet onions, you know I’d love it. Thanks Sue! Sharing and pinning and drooling.

  31. I definitely agree, a great quiche recipe is one of the best things to have on hand – quiches are so versatile! Your Sweet Onion and Herb Quiche looks gorgeous – and it sounds delicious too!

  32. I love your split screen photo of the before and after quiche. I have never actually made a quiche (for shame) but I think this weekend calls for a homemade quiche. Especially since you’ve declared it an easy dish to prepare. My mouth is actually watering looking at your photos!!

    • Sue says:

      I’m amazed you haven’t made a quiche Jessica, I think you’ll get hooked when you finally give one a try :)

  33. Lucy says:

    We are hosting brunch this weekend and I was just looking for a good quiche recipe! This looks perfect. I always use frozen pie crust for quiche, too. I love the Dijon mustard here, and the goat cheese. Yum!

    • Sue says:

      I’ve recently started buying the Marie Callender’s crusts, and they probably aren’t the healthiest, but they are soooo good. Hope your brunch is a success :)

  34. Sue, this sounds amazing! I am SUCH a quiche fan–it’s my favorite thing to make when we have company for brunch! I’m usually pretty boring with my quiche but you’ve inspired me to try something new. I especially love the addition of mustard!

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