This cheese and onion quiche is a comforting savory dish made with a flaky pastry crust filled with creamy eggs, tender sautéed onions, and melted cheese. It is simple to prepare, uses everyday ingredients, and delivers a rich and satisfying flavor. Perfect as a starter, light lunch, or brunch dish, this quiche combines a delicate crust with a smooth, savory filling that the whole family will enjoy.
Why You’ll Love This Recipe
This quiche is loved for its simplicity and delicious flavor. The sweetness of slowly cooked onions blends beautifully with the creamy egg mixture and melted cheese.
Another reason to love this recipe is that it uses common ingredients found in most kitchens. The preparation is easy, and the baking process creates a golden, slightly crispy crust with a soft and rich filling.
It is also a versatile dish that can be served warm or at room temperature. Whether you are preparing a quick family meal or a dish for guests, this quiche is always a reliable and satisfying option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry or shortcrust pastry (about 250 g)
3 medium onions, finely chopped (about 450 g)
4 large eggs
200 ml cooking cream
100 g grated cheese (such as cheddar, mozzarella, or Emmental)
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 handful dried chickpeas (about 50 g, for blind baking)
Directions
Preheat the oven to 180°C (350°F).
Peel the onions and chop them finely. Set them aside.
Place the puff pastry or shortcrust pastry into a 24 cm (9–10 inch) quiche or tart mold. Press the pastry gently into the base and sides of the mold with your fingers.
Spread the dried chickpeas over the pastry to prevent it from rising while baking.
Bake the crust in the oven for 10 minutes. Remove it from the oven and set aside.
Heat the olive oil in a frying pan over medium heat. Add the chopped onions and cook them for about 8 to 10 minutes, stirring occasionally, until they become soft and slightly golden. Remove from heat and allow them to cool slightly.
In a large mixing bowl, crack the eggs and beat them until smooth.
Add the cooking cream and whisk until well combined.
Season the mixture with salt, black pepper, and ground nutmeg. Mix well.
Add the sautéed onions to the egg mixture and stir gently.
Pour the filling evenly into the partially baked pastry crust.
Sprinkle the grated cheese evenly over the top.
Return the quiche to the oven and bake at 180°C (350°F) for about 30 minutes, or until the filling is set and the top becomes lightly golden.
Remove the quiche from the oven and allow it to rest for about 10 minutes before removing it from the mold. Slice and serve.
Vegetable version
You can add vegetables such as sautéed mushrooms, spinach, or zucchini to the filling for extra flavor and texture.
Herb version
Fresh herbs such as parsley, chives, or thyme can be mixed into the egg filling for a fragrant twist.
Cheese blend
Use a combination of cheeses such as mozzarella, cheddar, and Gruyère for a richer taste.
Tomato topping
Thin slices of tomato can be placed on top before baking to add freshness and color.
Storage/Reheating
Refrigerator
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Freezer
The quiche can be frozen after baking. Wrap it tightly and store it in the freezer for up to 2 months.
Reheating in the oven
Warm slices in a preheated oven at 170°C (340°F) for about 10–15 minutes.
Reheating in the microwave
Heat individual slices for about 1–2 minutes until warmed through.
FAQs
Can I make this quiche ahead of time?
Yes. The quiche can be prepared a day in advance and reheated before serving.
Can I use milk instead of cream?
Yes, but the filling will be slightly lighter and less creamy.
How do I know when the quiche is done?
The center should be set and slightly firm. A knife inserted into the center should come out mostly clean.
Can I use homemade pastry?
Yes, homemade shortcrust pastry works very well for this recipe.
Why is the crust baked before adding the filling?
Pre-baking prevents the crust from becoming soggy when the filling is added.
What cheese works best in quiche?
Cheddar, mozzarella, Emmental, and Gruyère all melt well and add great flavor.
Can I serve quiche cold?
Yes, it can be served warm, at room temperature, or chilled.
Can I add more vegetables?
Yes. Vegetables such as bell peppers, mushrooms, spinach, or leeks work well.
What pan size should I use?
A 24 cm (9–10 inch) tart or quiche pan works best.
Can I make mini quiches with this recipe?
Yes. Divide the mixture into small tart molds and bake for about 20–25 minutes.
Conclusion
Cheese and onion quiche is a simple yet flavorful dish that combines creamy eggs, sweet sautéed onions, and melted cheese in a crisp pastry crust. It is easy to prepare, versatile, and perfect for many occasions. Whether served for brunch, lunch, or as a light dinner, this quiche is a delicious recipe that will quickly become a favorite.
Cheese and Onion Quiche is a classic savory pastry dish made with a flaky crust filled with creamy eggs, sautéed onions, and melted cheese, baked until golden and perfectly set.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
1 sheet puff pastry or shortcrust pastry (about 250 g)
3 medium onions, finely chopped (about 450 g)
4 large eggs
200 ml cooking cream
100 g grated cheese (cheddar, mozzarella, or Emmental)
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 handful dried chickpeas (about 50 g, for blind baking)
Instructions
Preheat the oven to 180°C (350°F).
Peel and finely chop the onions and set aside.
Place the puff pastry or shortcrust pastry into a 24 cm (9–10 inch) quiche or tart mold and press it gently into the base and sides.
Spread the dried chickpeas over the pastry to prevent it from rising.
Bake the crust for 10 minutes, then remove from the oven and set aside.
Heat olive oil in a frying pan over medium heat and cook the chopped onions for 8 to 10 minutes, stirring occasionally, until soft and slightly golden. Remove from heat and allow to cool.
In a mixing bowl beat the eggs until smooth.
Add the cooking cream and whisk until fully combined.
Season with salt, black pepper, and ground nutmeg.
Add the sautéed onions to the egg mixture and mix gently.
Pour the filling into the partially baked pastry crust.
Sprinkle the grated cheese evenly over the top.
Bake for about 30 minutes until the filling is set and the top is lightly golden.
Let the quiche rest for about 10 minutes before removing from the mold, slicing, and serving.
Notes
Add vegetables such as mushrooms, spinach, or zucchini for extra flavor.
Fresh herbs like parsley, chives, or thyme can enhance the aroma and taste.
A blend of cheeses such as mozzarella, cheddar, and Gruyère creates a richer flavor.
Thin tomato slices can be added on top before baking for freshness and color.
Allow the quiche to rest before slicing so the filling sets properly.
