Made with eggs, gruyere, and jammy sweet onions, this Caramelized Onion Quiche is a rich and flavorful savory pie perfect for any meal of the day, and any day of the week.
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Caramelized onions are so addictive because they have a perfectly balanced sweet and savory flavor that really sends our taste buds into overdrive. And, they feel right at home nestled among savory gruyere cheese, a rich custard and a flaky buttery pie crust in this Caramelized Onion Quiche. Just like this Butternut Squash, Caramelized Onion and Feta Pie and these Caramelized Onion Tarts, this sweet and savory combo is match made in meal-time heaven.
It's perfect to serve for a lazy Sunday brunch, yet fancy enough to serve at a party.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
More of a visual person? Check out the video of me making it below, located right above the recipe!
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- all-purpose flour
- salted butter
- salt + pepper + nutmeg
- balsamic vinegar
- whole milk
- heavy cream
- gruyere or swiss cheese
- 9" tart pan (or a pie plate)
- heavy-bottomed skillet (cast iron works great here)
- kitchen essentials: scale, bowls, whisks, spatulas, measuring spoons, etc.
All About the Onions
Caramelized onions are a sweet/savory ingredient element with somewhat addicting qualities. When you cook onions slowly, the moisture is released and cooked off, leaving behind the concentrated sugars of the onion. While it does take a long period of time for this to happen (about 45 minutes), the process itself is quite simple: The longer you cook your onions, the sweeter and jammier they get.
This recipe includes the addition of some balsamic vinegar towards the end of cooking. This inclusion serves two purposes. The first is that it gives a touch of acid, which helps balance out the sweet and savory flavors. The other benefit is that it adds a touch of liquid to the pan, which helps get up some of the nitty-gritty that has formed on the bottom of the pot. You don't want to leave behind any flavor!
The recipe calls for you to make the caramelized onions, but only add ¾ cup into the quiche. You will likely have more caramelized onions than you need for the quiche, so any leftovers you can set aside for another use. They keep for a few days in the refrigerator or freeze for a few months.
Want to dive deeper into learning about caramelized onions? Check out this Caramelized Onion recipe.
Pie Crust Options
Included in the recipe below is a simple homemade pie crust for a quiche, and it's made up of only three ingredients.
However, as this is a pie website, I have many different crusts you could pair with this quiche, depending on what you were looking for. This Sour Cream Pie Crust is amazing and will work well here, or this Cream Cheese and Butter Pie Crust for an enriched flavor.
Why Blind Baking Is Essential
Nobody wants a soggy pie crust, so it's a good move to blind bake the pie pastry for this recipe. Blind baking or parbaking simply means you cook the pie crust first before adding the filling.
The recipe includes instructions on how to do it below, but if you are new to blind baking, check out this Blind Baking Tutorial.
There are quite a few steps needed to complete to make this quiche. It is best to break down the steps over two days.
On the first day, make the pie crust and make your caramelized onions.
On the second day, roll out the pie crust, blind bake it, put together the filling and bake!
How to Tell When It's Done
You'll know the quiche is done when the filling has completely puffed up, and the top has started to turn golden.
It cooks quite quickly, so you'll want to check on the pie starting at 35 minutes.
Serving and Re-Heating Helpful Tips
Quiche, whether served at breakfast or lunch (or dinner!), should be served either warm or at room temperature. Pair it alongside a green salad with a bright dressing for the perfect meal.
Like many pies, a quiche is at its absolute best when fresh. However, a quiche is fine to be frozen. Let it cool completely before storing it in the freezer wrapped twice in plastic wrap.
Thaw overnight in the refrigerator and then place the defrosted quiche back in the 350ºF oven to warm back up. The quiche filling should reach an internal temperature above 160ºF.
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I am so honored when you make a recipe from my site! If you make this Caramelized Onion Quiche, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!Print
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