Onion quiche
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 55 min
- Serving: 4
- Cost: Low
PRESENTATION
So here's the deal, the rich flavors of slowly cooked onions make onion quiche a real standout among French savory pies. You know, the way those onions get all soft and sweet as they cook low and slow? It's magic. Seriously. It turns them into the star of this dish. Mixed together with eggs, cream and a good amount of Gruyère cheese, you get that classic creamy filling people really love in a French onion quiche. And listen, it’s got this rustic feel—like a cousin to quiche Lorraine but with deeper onion flavor really shining through. What truly makes it special is the golden and flaky pâte brisée crust. Every bite gives you that rich filling and a little crunch from the crust, which just works great. For real, folks in France have all kinds of tarts and pies like this, especially across different regions. But this version keeps it simple, letting the onions do most of the talking.
Perfect for brunch or a quick dinner, caramelized onion quiche brings a moist and tender texture that hits the spot. I mean, it's handy, too. You can prep it ahead of time and either serve it warm right from the oven or let it cool to room temp—both ways taste pretty amazing. This easy onion quiche recipe fits lots of needs: vegetarian main course, potluck favorite, or even a laid-back appetizer. Plus, there are so many ways to switch it up. Some regions in France might add a little bacon or different cheeses, but the base of caramelized onions, eggs, and that buttery crust stays the same. When you bite in, you get that creamy, rich middle and that crispy edge, which is what folks expect from a classic onion quiche. Pretty simple, right? Even for people who don’t cook a lot, this one is super super easy to pull off and really gives you great flavor. No question, it’s a real go-to when you want something comforting and a bit special—something that fits in with all those classic brunch recipes and feels just a little bit French, no matter where you are.
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INGREDIENTS
- For a 9-inch pan
- Puff pastry 8 oz (230 g) - round
- Yellow onions 14 oz (400 g) - to be cleaned (peeled and trimmed)
- Gruyere cheese 2.1 oz (60 g)
- Eggs 3
- Fresh liquid cream 10 tbsp (150 g)
- Water 3 ½ tbsp (50 g)
- Butter 2 tbsp (30 g)
- Extra virgin olive oil 2 ¼ tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- For brushing
- Eggs 1
- Fresh liquid cream 4 tsp (20 g)
How to prepare Onion quiche
To prepare the onion quiche, first trim the onions and slice them into rounds about 3/8 inch thick 1. In a large skillet melt the butter 2 with the oil, then lay the onion slices 3.
Salt 4, pepper and add the water 5, then cover with a lid and cook over low heat for about 20 minutes 6.
When the onions have softened, turn off the heat and let them cool slightly 7. In a bowl pour the eggs and the cream 8, and whisk well with a whisk 9.
Add the grated Gruyère 10, salt and pepper 11, then mix everything together 12.
Add the cooled onions 13 and mix with a spatula 14. At this point unroll the shortcrust pastry and place it in a 9-inch pan lined with parchment paper and prick the pastry with a fork 15.
Pour the onion filling into the pan 16 and level the surface 17. Fold the edges inward 18.
Now beat together the egg with the cream and brush the edges with the mixture obtained 19. Bake in a preheated convection oven at 356°F for about 35 minutes; the edges should be golden and the filling set. Once cooked, remove from the oven and let the quiche cool for about ten minutes 20 before cutting. Your onion quiche is ready to be served 21!