Sweet Onion and Herb Quiche




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Sweet Onion and Herb Quiche | theviewfromgreatisland.com

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.

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 this Sweet Onion and Herb Quiche!

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. #vegetarian #quiche #eggs #easyquiche #herbquiche #pie #lunch #savorypie

 

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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87 Comments

  • Reply
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  • Reply
    Julie
    October 29, 2018 at 9:41 am

    This was delicious and it looked just like yours did.
    I think the fresh herbs are the ticket!
    Can’t wait to make it again.

    • Reply
      Sue
      October 29, 2018 at 4:26 pm

      It’s always nice when recipes come out looking like the photos that inspired us :)

  • Reply
    Dottie Prevost
    August 30, 2018 at 10:52 am

    Sue, I have a load of vidalia. Was thinking of baking several at a time. Have you tried freezing them to have later? I don’t know if that would ruin it.

    • Reply
      Sue
      August 30, 2018 at 11:17 am

      Quiche generally freezes really well Dottie, so I think you’d have no problem.

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    Sandy
    April 9, 2018 at 3:33 am

    This looks great and I got here from a link at StoneGable. A question: if I use homemade crust, do I need to pre-bake or make any other adjustment to baking time or temperature?

    • Reply
      Sue
      April 9, 2018 at 7:27 am

      Great question, and welcome in Sandy ~ when I make quiche with fresh crust I just fill and bake the same way. I know some people like to blind bake but I feel it gets overcooked in that case.

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    […] image […]

  • Reply
    Lindsey Davis
    April 5, 2018 at 3:26 pm

    This recipe is perfect! I can’t believe how well the quiche came out! Thank you!

    • Reply
      Sue
      April 5, 2018 at 3:41 pm

      That’s so nice to hear Lindsay, and now you’ll have a go-to quiche formula to change up with new ingredients.

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  • Reply
    Kathy
    February 18, 2018 at 1:41 am

    I only made a few changes by adding a little sharp cheese with the others and substituting 2 yolks for egg whites. Absolutely delicious!! I also made a meat and cheese quiche just in case the boys preferred but the Herb/Onion won the best quiche award. Will make this a regular with salad for breakfast and dinner! Looking forward to checking out some of your other recipes.

    • Reply
      Sue
      February 18, 2018 at 7:37 am

      That’s always a great sign when the veggie options wins over meat! I bet the extra yplks made this quiche nice and rich.

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