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
I happened across this recipe while searching for appetizer options for my Garden Party themed Bunco dinner. The recipe came out great and was a huge hit with the ladies; the fresh herbs and sweet onions were perfect. I made this using a tart pan as opposed to a pie pan for a more refined look and it looked gorgeous. This recipe is definitely going on my favorites list- Kudos!
I’m so glad it came out so well for you T, and I love the thought of it in a tart pan, so pretty!
Hi I am wondering if it would be better to cook the onions first ?? Thank you…
You can do that if you like Carla, I don’t find it necessary. Sweet onions are so mild, and not cooking them helps retain a nice texture.
Hi! I’m planning to make my crust. Would you suggest making this recipe in a tart pan or a pie pan? Thanks!
You can do either, but I almost always make my quiches in a pie plate, a 9″. Good luck!
Hi Sue, I’m planning to make this quiche for Christmas brunch…..I’m not a fan of goat cheese, can you suggest a replacement? Thanks
You can really use your choice, June, I would suggest feta, or if you don’t like sharp cheese you can use a milder cheese like Boursin, whipped cream cheese, or any grated hard cheese.
Have you tried doing this recipe as crust less mini quiche? If so, are there any extra steps I need to take?
I haven’t made this without the crust, I guess it would be more like a frittata then. You’d have to be vigilant about keeping track of the baking time if you do them in mini pans.
I did it! I mixed all ingredients together except the onions. I put finely diced onions in bottom of mini cupcake pan then spooned the mixture over them. Baked at 400 for 16 mins. Came out perfect and delicious. Even my very picky 2yr old ate them. Thank you !
So happy we passed the picky 2 year old test!
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.
It’s always nice when recipes come out looking like the photos that inspired us 🙂
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.
Quiche generally freezes really well Dottie, so I think you’d have no problem.
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?
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.
This recipe is perfect! I can’t believe how well the quiche came out! Thank you!
That’s so nice to hear Lindsay, and now you’ll have a go-to quiche formula to change up with new ingredients.
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.
That’s always a great sign when the veggie options wins over meat! I bet the extra yplks made this quiche nice and rich.