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Slice of cheese and onion quiche with a golden crust and creamy filling on a speckled plate.

Easy Cheese And Onion Quiche

Author: Jessica Haggard
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. 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. You’ll have a warm, hearty quiche with the most amazing filling ready in no time!
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 199 kcal

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.
Serve: Enjoy this all-in-one-breakfast meal 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. 
Store: Slice into individual servings and place in an airtight container or wrap 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. Reheat 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.

Nutrition

Calories: 199kcalCarbohydrates: 7gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 161mgSodium: 288mgPotassium: 156mgFiber: 1gSugar: 3gVitamin A: 423IUVitamin C: 3mgCalcium: 138mgIron: 1mg
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