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Quiche is one of those dishes that is quietly amazing. It’s flexible and easily takes on many combinations of ingredients. It can be as healthy or as unhealthy as you decide to make it. It’s actually pretty inexpensive to make at home and since many can be made at once, can easily feed a crowd for breakfast, lunch or dinner. It’s an awesome Mother’s Day or Easter brunch idea. Today I am sharing with you my favorite, caramelized onion quiche.
Now, I know caramelized onion quiche may not sound like much but it is my, hands down, new favorite quiche. The flavors are absolutely amazing! Seriously! If you love the flavor of caramelized onions, you are going to L-O-V-E this quiche. All that gorgeous flavor permeates throughout the entire quiche, which by the way, doesn’t taste eggy at all.
This past weekend, instead of the one deep dish pan, I used two 9 inch shallow pie crusts I had in the freezer and made this recipe again. It was just as amazing as the first time we tried it. This time, however, I doubled the onions and left the rest of the recipe alone. Then I divided the onions between two shallow pie tins and poured the egg mix (not doubled) over the tops of the onions between the two pans. I baked this for the minimum amount of time instructed and it was perfect. After the quiche had cooled completely, I took the second tin, placed it in a gallon-sized zip top bag and froze it for later.
I plan to pop that back into the oven and re-heat it for Easter, where a hands off breakfast is in order, so we can spend the morning together with our kids without the fuss of me being in the kitchen cooking breakfast. Easter egg hunt anyone?
Love Quiche, too? Try one of my other Quiche recipes:
Love Caramelized onions? Try my Caramelized Onion Dip.
- 6 tablespoons butter, cold, unsalted
- 2 – 3 medium onions, sliced thinly
- salt and pepper, to taste
- 1 ready made deep dish 9-inch pie crust or 1/2 pie crust recipe
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Into a large skillet over medium-low heat, add 2 tablespoons of butter. When the butter melts, layer in the onions, season with salt and pepper and cook, stirring occasionally, until the onions are dork brown in color and sweet with flavor; about 45 minutes to 1 hour.
- Meanwhile, if you are making a homemade pie crust, you may do that now.
- Pre-heat oven to 350°F.
- Spread the onion in a layer over the bottom of the prepared crust.
- Whisk together the eggs, milk, 3/4 tsp salt and a pinch of black pepper; more or less seasonings to taste and pour over the top of the onions.
- Bake until the quiche is just set in the center; about 45 minutes to 1 hour.
- Allow to cool for 15 minutes prior to slicing to hold a better shape.
- Store any leftovers in the refrigerator or freeze to prolong freshness.
To reheat a frozen, pre-cooked, quiche:Pre-heat the oven to 350°F. Wrap the quiche in foil to prevent further browning. If the frozen quiche is already in a metal or foil pie pan, you only need to cover the top with aluminum foil. If you are reheating individual slices, wrap each one individually in foil, and place the slices on a baking sheet.Place the quiche in the ovenPlace the foil-covered frozen quiche on an oven rack positioned in the center of the preheated oven. A whole quiche takes 25 to 30 minutes to fully reheat. Individual pieces of frozen quiche reheat much faster, however, in about 10 to 15 minutes.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg