Sweet Onion and Herb Quiche
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
10
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Sweet Onion and Herb Quiche
Description
This quiche begins with a frozen pie crust filled with very thin slices of sweet onion broken apart into rings. The filling is an egg and half and half custard with chopped thyme and chives, Dijon mustard, and grated Parmesan cheese. Shredded cheese and crumbled goat cheese are scattered atop the onions before pouring in the custard mixture.
Baked at 400°F, the quiche rises and sets with a lightly browned surface. The combination of sweet onions and herbs creates a mellow, savory flavor complemented by the tang of goat cheese and the richness of Parmesan and shredded cheese. The crust remains crisp under the filling.
The quiche is suitable as a main or a brunch dish and can be adjusted with different cheeses or herbs depending on preference. Watch the crust color near the end of baking to prevent overbrowning by tenting with foil if necessary.
Ingredients
- 1 pie crust frozen
- 1 medium sweet onion
- 5 large egg
- 1 cup half and half
- 1/3 cup herbs I used thyme and chives, chopped
- 2 Tbsp Dijon mustard whole grain
- 3 Tbsp Parmesan Cheese
- 1/2 tsp salt
- black pepper fresh cracked, to taste
- 1 cup cheese I used an Italian blend, you can use cheddar, or whatever you like, shredded
- 4 ounces goat cheese
Instructions
- preheat oven to 400F
- Peel and very thinly slice the onion. I used the 1/8 inch setting on my mandoline, but you can use a knife if you like, just get the slices as thin as possible. Break apart the rings and pile the onions right into the frozen (not thawed) crust. Even them out from side to side. you may not need the entire onion if yours is large.
- Whisk the eggs and cream together, making sure to break up the eggs completely. Stir in the herbs, mustard, and Parmesan. Add salt and pepper.
- Scatter the shredded cheese on top of the onions, and then crumble the goat cheese over that.
- Pour the egg mixture over all. Spread out the herbs, if necessary, across the surface of the quiche (they can tend to clump toward the center after you add the liquid.)
- Bake for about 50 minutes, give or take, until the quiche is puffed, browned, and set in the center. If your quiche seems to be getting too browned towards the end of baking, cover loosely with a piece of foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 421mg | 18% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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