Name: Savory Cauliflower and Red Onion Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French-inspired
Ingredients: 1 premade pie crust; 1 cup cauliflower florets; 1 medium red onion, sliced; 3 large eggs; 1 cup heavy cream or milk; 1 cup shredded cheese (cheddar, Gruyere, or similar); 1 tbsp fresh basil, chopped; 1 tsp fresh rosemary, chopped; Salt and pepper to taste

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This Savory Cauliflower and Red Onion Quiche is one of those go-to recipes I rely on when I want something cozy, filling, and full of flavor. With a crisp, premade pie crust and a creamy egg and cheese filling packed with sautéed cauliflower and red onion, it’s the kind of dish that works beautifully for brunch, lunch, or even a light dinner. The fresh herbs add a fragrant touch that makes it feel extra special.

Savory Cauliflower and Red Onion Quiche

Why You’ll Love This Recipe

I love how this quiche turns simple ingredients into something so satisfying. It’s easy to make, adaptable to what I have on hand, and it always looks and tastes impressive. The texture is silky and rich, with just the right contrast from the crisp crust. Plus, it’s perfect for make-ahead meals and reheats like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 premade pie crust
1 cup cauliflower florets
1 medium red onion, sliced
3 large eggs
1 cup heavy cream or milk
1 cup shredded cheese such as cheddar or Gruyere
Fresh basil, chopped
Fresh rosemary, chopped
Salt and pepper to taste

Directions

I preheat the oven to 375°F (190°C).
In a skillet over medium heat, I sauté the red onion and cauliflower until they’re tender and lightly golden.
In a bowl, I whisk together the eggs, cream or milk, salt, and pepper.
I stir in the sautéed vegetables, shredded cheese, chopped basil, and rosemary.
I pour the mixture into the premade pie crust, smoothing it out evenly.
I bake the quiche for 30 to 35 minutes, until it’s set in the center and golden brown on top.
I let it cool slightly before slicing and serving.

Servings and timing

This quiche serves about 6 people. It takes me around 15 minutes to prepare and about 35 minutes to bake, so I have it ready in under an hour.

Variations

I like using different cheeses like mozzarella or a sharp white cheddar for a twist.
Swapping in broccoli, spinach, or thinly sliced bell peppers keeps it interesting.
Sometimes I add a pinch of smoked paprika or nutmeg for added depth in the custard.
I occasionally use a gluten-free or whole wheat crust depending on who I’m serving.

storage/reheating

I store any leftover slices in the fridge in an airtight container for up to 4 days. To reheat, I use the oven at 350°F (175°C) for about 10 minutes, or microwave a slice for 1 to 2 minutes until heated through. It stays creamy and delicious even after reheating.

FAQs

Do I need to blind bake the pie crust?

I usually don’t, but if I want an extra crisp crust, I pre-bake it for 10 minutes before adding the filling.

Can I use frozen cauliflower?

Yes, I just thaw it first and make sure to sauté it well to remove excess moisture before adding it to the quiche.

What kind of cheese works best?

I often go for cheddar or Gruyere, but any cheese that melts well will do—like Swiss, mozzarella, or even a mild goat cheese.

Can I make this dairy-free?

I’ve made it with unsweetened almond milk and dairy-free cheese, and it turned out nicely. The texture is a bit lighter, but still flavorful.

How do I know when the quiche is done?

I check the center—it should be set but still slightly wobbly. It finishes firming up as it cools, so I avoid overbaking.

Conclusion

This Cauliflower and Red Onion Quiche has become a staple in my kitchen. It’s comforting, packed with flavor, and easy enough for a weeknight while still feeling special. Whether I’m serving it warm or enjoying a cold slice the next day, it always hits the spot.