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
My husband loves this recipe and I use a gluten free crust and change out the goat cheese to blue cheese
Made as directed. Egg was cooked and filling was delicious but the crust was basically raw on the bottom. Bought a frozen crust as instructed.
Goat cheese crumbles or the soft cheese that comes in the log? I might use a little less next time. Overall very good. I used the log.
I use the log.
Hi! Planning on making this this weekend. If I wanted to make it the night before an early brunch the next day, are there any suggestions as to how best to do this? Would I refrigerate after baking and then reheat in the oven the next morning? Thank you!!
Yes, you’d let it cool completely, then refrigerate, and reheat covered loosely with foil in a low oven the next day.
Appreciate the recipe. Now to use up the 85 eggs I have left. Lol
Just wanted to tell you how much we enjoyed this quiche tonight! It was delicious and I was thrilled to find another use for the goat cheese I made while my goats were in milk this past year. It’s a great item to have in the freezer for moments like this when I found your site and this fabulous quiche – thanks so much!!
Made this tonight for my 80 year old mom, a devoted quiche fan. It was very tasty and a hit although she did say it’s a bit salty for her. So, I think next time I may reduce the Parmesan amount. I didn’t have chives, so I used fresh thyme & rosemary – which worked nicely. Overall, great recipe, I was hesitant about the raw onions, but was pleased with the results. The cooking time was spot on! I used a Pillsbury refrigerated crust in a glass pie pan. Thanks for the recipe!
Quick Question deep dish or regular
This recipe filled a deep dish frozen crust.
I received a box of Vidalia onions as a gift and found a link to this recipe. At the moment I am making this for the second time in three weeks! I added a bit of diced ham, too. Thank you for this recipe and I have enjoyed searching around your site. I subscribed as well. Next up, the short bread peanut butter/chocolate chip cookies!
PS. My husband claims this is one of the best things I have ever made! High praise.
Glad you found us Maura ~ I’ve got a pile of Vidalias in my pantry just waiting to be made into something fabulous 🙂