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
Good-afternoon…I am about to make this recipe but with my own pastry..could you advise what size flan or pie dish to use with the volume of eggs and milk in your recipe please…
I use a 9 inch pie plate Ann, but not one that’s super shallow.
This is a wonderful quiche and I will need to look no further for my go-to quiche. Love adding all those herbs!! Thank you!!
There’s nothing better than a great quiche for dinner!
Is there a way to make a “crust less” version of this?
Yes, you could bake it without the crust. It would be more or a frittata or baked eggs, and it will be delicious.
Very good. I caramelized the onions first and my husband and I really enjoyed!
I’ve been meaning to make a caramelized onion quiche, sounds so good!
This quiche is so delish! It’s now my go to recipe…sometimes I add mushrooms or chunks of ham. Everyone loves it! Thank you!!!!
I made this in advance for a get-together, froze it, then thawed overnight & baked it for a bit to reheat when it was time to serve. This quiche was a hit – everyone loved it! I never would have thought to use goat cheese in a quiche, but it really makes this recipe, along with the fresh herbs. Making it again today! Thanks for this great recipe!
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.
I’m so glad you finally tried something too! Now you’ve got 1,545 recipes to go 😉
This recipe looks delicious and I can’t wait to give it a try. I make a lot of quiches so I’m always looking for ways to mix things up now and then. Do you think it can be made using puff pastry as the crust instead of a regular pie crust? I was thinking I could just spread the puff pastry sheet in the pan like a regular pie crust then fold the edges over top to give it a little bit of a rustic look. Do you think puff pastry would end up getting soggy on the bottom though?
I haven’t tried that Laura but I think you should be able to use puff pastry. Make sure it’s thawed, but still chilled.
Looks like the perfect meal to make as my contribution to a group weekend at the lake. What would you suggest as a side dish for this quiche? Fruit salad or a green salad. Note we Will be eating this in the morning. Thanks in advance
Can’t wait to make this.
Hey Leanne ~ sounds like a nice weekend! If I were serving this for brunch I might add some fruit and yogurt, I like your idea of a fruit salad. I think a green salad is always nice, even early in the day. I love tabbouleh with quiche.
We had an AirBnB guest for the weekend and I was going to try to prepare this for her breakfast this morning, but she had to rush back to the coast for work, so I decided to make it for myself and my husband for lunch out on the deck and it was absolutely amazing. This will be my new go-to” for when we (hopefully) have more lodgers book into us during the summer and fall
My family LOVES this recipe! My step daughter has celiac, so we do it without the crust but still just as good! She had no idea there were onions in it until I told her…. after she ate it, of course ?. Now it’s a staple for every holiday breakfast because I make it the night before, pop it in the oven the next morning and it’s one less thing I have to make that day for dinner!
Love the idea of going crustless 🙂
Try making a hash brown crust and pre baking the crust first for a while