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Sweet Onion and Herb Quiche Recipe

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4.3 from 34 reviews

This Sweet Onion and Herb Quiche is a delicious and savory dish perfect for any meal of the day. Featuring a flaky frozen pie crust filled with thinly sliced sweet onions, fresh herbs like thyme and chives, and a blend of cheeses including Parmesan, shredded Italian cheese, and creamy goat cheese, this quiche is both flavorful and elegant. The custard base with eggs, half and half, and Dijon mustard adds richness and complexity, while baking until golden brown ensures a perfect texture. Ideal for brunch, lunch, or a light dinner, this quiche serves 10 and pairs well with a fresh salad.

Ingredients

Crust

  • 1 frozen pie crust

Filling

  • 1 medium sweet onion
  • 5 large eggs
  • 1 cup half and half
  • 1/3 cup chopped herbs (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 (Italian blend or cheddar)
  • 4 ounces goat cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the quiche.
  2. Prepare Onion: Peel and very thinly slice the sweet onion using a mandoline or sharp knife, aiming for about 1/8 inch thickness. Break apart the onion rings and evenly spread them into the frozen, unthawed pie crust.
  3. Make Egg Mixture: In a bowl, whisk together the five large eggs and one cup of half and half until smooth and homogenous. Stir in the chopped herbs, Dijon mustard, Parmesan cheese, salt, and freshly cracked black pepper.
  4. Add Cheeses: Sprinkle the shredded Italian blend or cheddar cheese evenly over the onions in the pie crust. Then crumble the goat cheese on top of the shredded cheese layer.
  5. Combine & Spread: Pour the egg and herb custard mixture evenly over the layered cheeses and onions. Distribute any clumped herbs across the surface for even coverage.
  6. Bake the Quiche: Place the quiche in the oven and bake for approximately 50 minutes, or until the quiche is puffed, golden brown, and set in the center. If the quiche begins to brown too much towards the end, loosely cover it with foil to prevent over-browning.

Notes

  • Use a mandoline for consistent thin onion slices, but a sharp knife works as well if handled carefully.
  • The frozen pie crust should be used straight from the freezer without thawing for best texture.
  • Feel free to substitute the shredded cheese with your preferred cheese such as cheddar, Monterey Jack, or Gruyère.
  • Covering the quiche with foil during baking will help prevent the crust and cheese from over-browning.
  • Let the quiche rest for 10 minutes after baking before slicing to allow it to set fully.

Find it online: https://justsosavory.com/sweet-onion-and-herb-quiche-recipe/