This caramelized onion quiche is a real treat. It tastes amazing, is easy to make, and is a delight to eat. It’s pure enjoyment, what more could you want?
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Why this Recipe Works
This caramelized onion quiche is a real hit if you ask me. A wonderfully flavor packed quiche with thyme, Comté cheese and caramelized onions. I can tell you, this is a truly fantastic flavor combination.
Caramelized Onions Quiche Ingredients
This delicious quiche with flaky puff pastry crust and a creamy filling with tons of flavor is absolutely worth a try. It falls straight into the category of little effort with a big result! Let me tell you about it’s ingredients:
- Puff pastry, I used store-bought which you can find in the refrigerated section of the grocery store
- Filling. I make it with eggs and cream
- Flavorings, the filling is seasoned with mustard, Comté cheese, fresh or dried thyme and salt and pepper
- Onion, caramelized in butter untill brown and sweet
Amazing Quiche with Caramelized Onions
Most of the work goes into caramelizing the onions perfectly; this is a process you shouldn’t rush. Besides slicing the onions (with the inevitable tears…), you caramelize them very slowly, which can take as long as 30 to 45 minutes. For slicing, I prefer to use a mandoline to slice them nice and thin, it’s quick and easy.
Making a Caramelized Onion Quiche
This decadent quiche is actually very simple to make, I promise! First, blind-bake the puff pastry crust using baking beans, then prepare the filling and bake the whole thing in the oven for at least half an hour.
I prefer to serve it with a fresh salad on the side; in terms of portions, I’d recommend about 2 slices per person for dinner and 1 for lunch. Have I got you in the mood for quiches too? Then be sure to try this classic quiche Lorraine, my zucchini quiche or this bacon and pea quiche. All are so incredibly delicious!
Frequently Asked Questions
Do I have to blind-bake the crust?
Yes, pre-baking (blind baking) the crust for 10-15 minutes is recommended to prevent a soggy bottom from the filling.
Can I make this quiche in advance?
Yes, quiche can be made the night before and gently reheated or served cold.
How do I store and reheat it?
Store in the refrigerator for up to 3 days, wrapped tightly. Reheat it in the oven or microwave.
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Ingredients
- 400 gram onions (approx. 4 medium onions)
- 50 gram butter
- 1 roll puff pastry (fresh, from the refrigerated section)
- 3 eggs (medium)
- 125 ml heavy cream
- ½ tbsp Dijon mustard
- 50 gram Comté cheese (grated)
- 1 tsp thyme (dried or fresh)
- olive oil, salt, and pepper
Equipment
- Frying pan
- Quiche pan
- Ceramic beans
- Parchment paper
INSTRUCTIONS (how to make this recipe):
- Peel the onions and slice them (using a mandoline) into very thin rings.
- Take a frying pan and add a splash of olive oil along with the butter; add the onions once the butter has melted. Sautée the onions briefly, then reduce the heat to low until the onions are fully caramelized, which takes about 30–45 minutes.
- Let them cool slightly while you continue with the quiche. In the meantime, preheat the oven to 180 degrees Celsius / 356 Fahrenheit with top and bottom heat.
- Grease the quiche pan with oil or butter and spread the puff pastry over it. Prick the bottom with a fork.
- Place a sheet of parchment paper on top and fill it with baking beans. Now we’ll pre-bake the quiche for 15 minutes to create a nice flaky crust. After baking, remove the parchment paper and baking beans from the pan.
- Meanwhile, place the eggs, heavy cream, mustard, and grated cheese in a large bowl and whisk until combined. Season with salt and pepper.
- First, spread the caramelized onions over the quiche pan, pour the mixture over them, and finally sprinkle with thyme. Bake the quiche for 30–45 minutes until done. Serve with a nice fresh salad and enjoy!
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