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Onion Quiche

Onion Quiche

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This simple quiche is a versatile dish that can be served with almost anything.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
  3. In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
  4. Bake in preheated oven for 30 minutes, or until eggs have set.
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I thought this recipe would be bland so I played with it a little. I substituted leeks for onion (which I just happened to have leftover from another dish), added some bacon (again leftover), nutmeg (traditional for quiche), garlic and cayenne to the mix and it turned out fantastic! Oh I also topped the quiche with some thinly sliced tomato before baking.


This was a very good, very basic, very quick quiche that could be easily customized. I pretty made as is except I used half & half instead of cream, and on the recommendation of another member I added another egg. I forgot to get swiss at the store so I used 1/4 c. cheddar & 1/4 c. parmesan. NOTE: If you are using a deep dish pie crust this quiche will not be enough to fill the crust.


Simple and delicious. The first time I made it, I thought it was a little dense, so the next time, I put in 1/2 tsp baking powder and it came out beautifully. Vidalia onions were perfect and herbs de Province made it even better.