My Sweet Onion and Herb Quiche is easy to prep, and goes from breakfast to brunch, to lunch, to dinner without blinking an eye. Hot, cold, room temp, or reheated, it’s always delicious.
This onion quiche is vintage Great Island kitchen stuff, 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.
what you’ll need for an easy onion quiche
- frozen pie crust
- sweet onion
- large eggs
- half and half
- chopped herbs, I used thyme and chives
- whole grain Dijon mustard
- Parmesan cheese
- salt and fresh cracked black pepper
- shredded cheese, I used an Italian blend, you can use cheddar, or whatever you like
- goat cheese
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.
Hint: Gently remove the frozen crust from it’s foil pan and pop it into one of your own pie plates. No one will be the wiser!
Everybody needs a great quiche in their life 🙂
tips for making quiche
- Use whatever cheese you like, but I think stronger flavor works best. You might try a smoked cheese, which adds a different type of flavor to the quiche.
- 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.
- Add chunks of ham or crumbled bacon for extra flavor and protein.
For a similar onion quiche 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.
“Made this twice. First time I caramelized the onions, second time just sliced thinly and added raw. Used goat cheese for one and bits of other cheese for one. The tang of the goat cheese is the best! I stare at all your photos. Everything is so appealing so I’m thrilled beyond words that I finally tried something. Thanks so much.” ~ Fi
Sweet Onion and Herb Quiche
- 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
- Set oven to 400F
- 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.
- 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.
- Scatter the shredded cheese on top of the onions, and then crumble the goat cheese over that.
- 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.)
- Bake for about 50 minutes, give or take, until the quiche is puffed, browned, and set in the center.
Questions and Reviews
When printing the recipe, it is comes out incomplete.
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.
Quiche is one of my favourite things! Love the flavours in this one 🙂
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!)
Thanks Valentina, and I agree about eggs for dinner, there’s something so comforting about that.
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!
I did too, and I’m slowly making my way through them 🙂
Sue, this is my kind of breakfast, lunch or dinner! I LOVE quiche! Yours is gorgeous! Can’t wait to try.
I especially love the leftovers for breakfast <3
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.
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!
Thanks April, I’m so happy when I have one of these on the counter or in the fridge.
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!!
I’m amazed you haven’t made a quiche Jessica, I think you’ll get hooked when you finally give one a try 🙂
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!
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 🙂
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!