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
Sue, what is the size of the pie crust (for those of us over-the-atlantic)?
I used 9 inch pie crusts, Alexandra.
I love quiche but rarely make it. You’ve inspired me, this looks absolutely gorgeous!
What brand mandolins do you recommend? Mne is so awkward to adjust. Thanks for all your inspirations and great photography
I have a model from Sharper Image (https://www.amazon.com/gp/product/B01DHRZF8E/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=thvifrthgris-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B01DHRZF8E&linkId=b53bc15a4b2cdf83d1c1b796626b7f41) and it’s worked fine for me for several years, Jane.
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!
That’s the ultimate luxury, Susan!
It looks perfect, I love this kind of pie, I make them quite often myself and am always happy to get new inspiration.
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!
I love quiche so much that I could eat a slice for every meal in one day! Yours is no exception!!!
Me too Liz!!
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.
Thanks Dom <3
This sounds amazing!
Hi Sue, gorgeous quiche, love that you used a frozen crust. Will try Marie’s crust next time. Thanks!