Cheese And Onion Quiche Recipe
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This cheese and onion quiche is a delicious way to start your day. Picture this: buttery pie crust, creamy, fluffy eggs, melty cheese, and caramelized onions all together in one glorious bite. With just 15 minutes of prep time, it’s the perfect addition to any lunch or brunch spread. Make this easy all-in-one meal that the whole family will love!
Don’t you just love breakfast food? Whether it’s something sweet like cinnamon rolls or pumpkin and cream cheese muffins or something savory like scrambled eggs and breakfast sausage, there’s nothing better than enjoying a hearty meal first thing in the morning. We love the usual pancakes and waffles, but from time to time, I like to serve something extra special like cheese and onion quiche.
Using a premade pie crust and a handful of simple ingredients, this dish comes together effortlessly. It’s great for breakfast, lunch, or a light dinner. Everyone loves it – it’s always a hit at potlucks, picnics, weekend brunches, and even holiday gatherings. If you’re looking for a dish to make mealtimes extra special, it’s definitely cheese and onion quiche.
Why You’ll Love This Recipe
- Easiest quiche recipe: Make the delicious filling, add it to the pie crust, and bake.
- Fancy without the fuss: Enjoy a delicious, gourmet-like meal using ready-made pie crust and a handful of pantry basics.
- Feeds a crowd: One quiche feeds up to 8 people, making it perfect for big families or for entertaining.
- All-around dish: Soft crust, fluffy eggs, melty cheese, and savory fillings make cheese and onion quiche an all-around dish perfect for any meal, year-round.
- Great for meal prep: This dish stores well and reheats beautifully, perfect for leftovers or packed lunches.
- Make-ahead friendly: Bake it the night before, and warm it up in the morning for an easy breakfast or brunch.
How to Make Cheese And Onion Quiche
Cheese and onion quiche may look fancy, but is incredibly simple to make. Just prep the pie crust, make and add the filling, and let your oven take over. The whole process only takes an hour, including prep, cook, and rest time. You’ll have a warm, hearty quiche with the most amazing filling ready in no time!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Deep dish pie crust: I use a premade deep dish pie crust, but you can use a homemade pie crust if preferred.
- Olive oil: A little olive oil to caramelize the onions.
- Yellow onions: I use yellow onions because they are the sweetest, but feel free to use any type.
- Eggs: The heart of any quiche. It provides the creamy, custard-like filling that holds everything together.
- Half-and-half: Adds creaminess to the filling, giving it a smooth, velvety texture without being too heavy.
- Thyme: Its aromatic flavor pairs perfectly with the cheese and onions.
- Salt
- Ground black pepper
- Cheddar cheese: For that gooey, melty, cheesy goodness. I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
Step-By-Step Instructions
There’s nothing better than filling your kitchen with the smell of a delicious pastry baking in the oven. Cheese and onion quiche bakes like a dream and my kitchen always smells amazing when this dish is cooking. The best part? You can make it in 5 easy steps – follow the instructions below and you can’t go wrong.
Step 1: Prep the pie crust
Prepare and bake the pie crust according to the packet’s instructions. Next, preheat the oven to 350 F.
Step 2: Cook the aromatics
Heat oil in a skillet over medium heat. Add the onions and caramelize the onions by cooking for 10 minutes while stirring frequently. Reduce the heat if you notice they are cooking too quickly.
Step 3: Mix the ingredients
Whisk the eggs with half-and-half. Season with thyme, salt, and pepper. Stir in cheese and cooked onions.
Step 4: Bake
Pour filling into the prepared crust. Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 5: Rest and serve
Let rest for 10 minutes before slicing and serving. Enjoy!
Substitutions
Aside from the pie crust, this homemade quiche only calls for simple, everyday ingredients that you may already have in your kitchen. In case you’ve run out of some or want to switch up the ingredients, here are my recommended substitutions:
- Pie crust: Use a store-bought puff pastry instead of pie crust if that’s what you have. For a gluten-free option, use a gluten-free pie crust or even a hash brown crust.
- Olive oil: Use butter for a richer flavor or a neutral oil like canola or avocado oil if you prefer.
- Yellow onion: Although they may offer slightly different flavor profiles, you can substitute yellow onion with red or green onion, or shallots. You can also use leeks for a milder taste.
- Half-and-half: Substitute with whole milk for a lighter texture or heavy cream for an even richer filling. If you want your quiche to be dairy-free, try almond, coconut, or any plant-based milk.
- Thyme: No fresh thyme available? Substitute with dried thyme (half the amount of fresh thyme) or swap with rosemary or oregano.
- Cheddar cheese: If you don’t have cheddar cheese, swap with Gruyere, Swiss, Emmental, or even Parmesan.
Expert Tips
- Go crustless: This recipe is very easy to make crustless – make the filling per usual, pour into a greased baking dish and back for 20 minutes until the center is set. Crustless is great for meal prep throughout the week. With a crust is best for special brunch or holiday breakfast.
- Use a baking sheet: Place your quiche on a baking sheet before putting it in the oven. This catches any spills and makes transferring to and from the oven easier.
- Customize your add-ins: Add bacon, sausage, sautéed mushrooms, spinach, or even sun-dried tomatoes to the filling for variety. Make sure to pre-cook them to remove excess moisture and ensure a crisp texture.
- Don’t overfill: Following the recipe, add just the right amount of filling to the pie crust. Putting too much can cause the filling to spill over or not cook properly.
- Let it set: Allow the quiche to cool and rest for at least 10 minutes before slicing. This will help it set and make cutting easier.
How to Store This Recipe
Slice the cheese and onion quiche into individual servings before placing in an airtight container or wrapping the pie plate in foil or plastic wrap. Store in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
To reheat, warm in the oven, covered in foil, at 350 F for 20 minutes, or until warmed through. A frozen quiche can be warmed straight out of the freezer, but will take longer to reheat, about 30 minutes.
What to Serve with Cheese And Onion Quiche
This delicious quiche is an all-in-one-breakfast meal, best enjoyed with your favorite cup of coffee or tea for breakfast. Serve it with a fresh salad, avocado slices, or a side of fresh fruit for a light meal, or pair it with some roasted seasonal vegetables, parmesan potatoes, a light pasta, or slices of crusty bread for a more filling one.
More Easy Breakfast Ideas To Try
If you make this cheese and onion quiche, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Cheese And Onion Quiche
Ingredients
- 1 pre-made deep dish pie crust
- 2 tablespoons olive oil
- 2 large yellow onions thinly sliced
- 6 large eggs
- 1 cup half-and-half
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup cheddar cheese shredded
Instructions
- Prepare and bake the pie crust according to the packet’s instructions.
- Preheat the oven to 350 °F.
- Heat oil in a skillet over medium heat. Add the onions and caramelize the onions by cooking for 10 minutes while stirring frequently. Reduce the heat if you notice they are cooking too quickly.
- Whisk the eggs with half-and-half. Season with thyme, salt, and pepper.
- Stir in cheese and cooked onions.
- Pour filling into the prepared crust. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let rest for 10 minutes before slicing and serving.
Notes
- To make this quiche crustless, make the filling per usual, pour into a greased baking dish and back for 20 minutes until the center is set.
- Place your quiche on a baking sheet before putting it in the oven. This catches any spills and makes transferring to and from the oven easier.
- Add bacon, sausage, sautéed mushrooms, spinach, or even sun-dried tomatoes to the filling for variety. Make sure to pre-cook them to remove excess moisture and ensure a crisp texture.
- Following the recipe, add just the right amount of filling to the pie crust. Putting too much can cause the filling to spill over or not cook properly.
- Allow the quiche to cool and rest for at least 10 minutes before slicing. This will help it set and make cutting easier.
