This baked French Onion Quiche uses caramelized onions and Gruyere cheese and a pre-made pie crust to make an easy delicious meal that is perfect for breakfast, lunch or dinner. It tastes just like classic French Onion Soup and is great to bring to a fancy brunch! It can also be made crustless for those on a keto or low carb lifestyle.
One of my favorite ways to make a healthy meal is to mix up whatever I have into eggs then bake it into a frittata or quiche. This way you can use up any veggies and scraps in the fridge!
This french onion quiche tastes JUST LIKE French onion soup without the soup!
WHAT IS FRENCH ONION SOUP?
French onion soup is a soup in which onions are cooked in a meat broth (usually beef) and then topped with a slice of crusty bread with a melty cheese on top. A comfort food classic!
WHAT YOU’LL NEED TO MAKE A FRENCH ONION QUICHE
- Onions: I like using regular white onions for this recipe. They have the strongest onion flavor that gets a beautiful sweetness once cooked down in butter and some broth. Although you could use red onion, I would not recommend using sweet onion as they are very mild!
- Butter: This ingredient is ESSENTIAL to cook your onions in. You could use avocado oil to cook them in, but the taste will not be the same.
- Gruyere Cheese: This french cheese is part of any classic French onion soup recipe. It melts extremely well and gets nice and bubbly when baked.
- Beef or Vegetable Stock: This is used to deglaze the pan the onions are cooking in to add color and flavor to the onions. I also use my Rotisserie Chicken Bone Broth for this!
- Eggs: This is the binder in any quiche and works really well with onion and cheese.
- Premade Pie Crust: As much as I would love to say I made my own pie crust for this recipe, it is very time consuming and so I purchase premade pie crusts. You can even find them gluten free these days at health food stores! Recommendation: Bob’s Red Mill Gluten Free Pie Crust Mix
- Cream or Half & Half: This makes sure the egg has a smooth consistency. Whole milk could also be substituted.
- 9” Pie Pan: A pie pan is needed to make this recipe so it cooks into a beautiful circle and can be sliced evenly. Recommendation: USA PANS 9” Pie Pan
HOW TO MAKE FRENCH ONION QUICHE
- Prepare The Oven & Pie Crust: Preheat your oven to 350 degrees F. Once it’s heated, drape the pre-made pie crust across the pie pan so that’s covering all of it. Gently push down the sides so they are touching the pan. Feel free to crimp the sides of the crust. Bake for 8-10 minutes without any filling and remove from the oven until filling is ready. NOTE: These are general instructions, follow the instructions on the pre-made crust for the best accuracy.
- Cook The Onions: Peel and cut your onions using a saute slice (instructions here) and heat up a large skillet over medium heat. Add in butter. When butter is heated through, add chopped onions and sprinkle with ¼ tsp Salt. This process will take about 15 minutes and requires some babysitting. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 15 minutes minutes while continuing to stir occasionally. Add stock or bone broth to deglaze the pan. Stir onions in broth while scraping up any brown bits on the bottom of the pan. Keep stirring occasionally until onions are nice and brown and the cooking liquid has evaporated.
- Prepare The Filling: In a medium sized bowl, whisk together 6 eggs along with half a cup of cream or half and half. Sprinkle in some salt and pepper. Shred Gruyere cheese until you loosely have 1.5 cups. This will take about 4-5 oz of cheese in a block.
- Add Filling To Crust: Add half of the cooked onions in an even layer to the bottom of the crust. Then add ½ of the shredded cheese. Repeat for the remaining onions and cheese. Pour scrambled egg mixture over the onions and cheese.
- Bake Quiche: Bake in the oven for 30-35 minutes or until eggs are set and a toothpick comes out clean when inserted in the middle. Quiche will need to cool for 15 minutes before slicing and serving. Garnish with parsley.
CRUSTLESS QUICHE OR FRITTATA
In order to make this recipe without a crust, simply turn it into frittata by omitting the crust.
- Pour filling into a pie pan or square baking pan (for brownies).
- Bake at 350 degrees for 30-35 minutes or until eggs are set.
- Cool for 15 minutes, slice and serve.
WHOLE30 FRENCH ONION QUICHE
In order to make this quiche compliant with a Whole30 reset, the crust and the cheese must be eliminated making it more of a french onion frittata.
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French Onion Quiche
This baked French Onion Quiche uses caramelized onions and Gruyere cheese and a pre-made pie crust to make an easy delicious meal that is perfect for breakfast, lunch or dinner. It tastes just like classic French Onion Soup and is great to bring to a fancy brunch! It can also be made crustless for those on a keto or low carb lifestyle.
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Servings: 8 -10 slices
Calories: 430kcal
Ingredients
For Caramelized Onions
- 1.5 lbs White Onion saute sliced
- 2 tbsp Butter or Ghee
- ½ cup Stock or Broth
For Quiche Filling
- 1 14 oz Pre-Made Pie Crust
- 1.5 cup Gruyere Cheese shredded
- 6 Eggs
- ½ cup Cream or Half & Half
- ¼ tsp Salt
- ⅛ tsp Black Pepper
Instructions
- Prepare The Oven & Pie Crust: Preheat your oven to 350 degrees F. Once it’s heated, drape the premade pie crust across the pie pan so that’s covering all of it. Gently push down the sides so they are touching the pan. Feel free to crimp the sides of the crust. Bake for 8-10 minutes without any filling and remove from the oven until filling is ready. NOTE: These are general instructions, follow the instructions on the premade crust for the best accuracy.
- Cook The Onions: Peel and cut your onions using a saute slice (instructions here) and heat up a large skillet over medium heat. Add in butter. When butter is heated through, add chopped onions and sprinkle with ¼ tsp Salt. This process will take about 15 minutes and requires some babysitting. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 15 minutes minutes while continuing to stir occasionally. Add stock or bone broth to deglaze the pan. Stir onions in broth while scraping up any brown bits on the bottom of the pan. Keep stirring occasionally until onions are nice and brown and the cooking liquid has evaporated.
- Prepare The Filling: In a medium sized bowl, whisk together 6 eggs along with half a cup of cream or half and half. Sprinkle in some salt and pepper. Shred gruyere cheese until you loosely have 1.5 cups. This will take about 4-5 oz of cheese in a block.
- Add Filling To Crust: Add half of the cooked onions in an even layer to the bottom of the crust. Then add ½ of the shredded cheese. Repeat for the remaining onions and cheese. Pour scrambled egg mixture over the onions and cheese.
- Bake Quiche: Bake in the oven for 30-35 minutes or until eggs are set and a toothpick comes out clean when inserted in the middle. Quiche will need to cool for 15 minutes before slicing and serving. Garnish with parsley.
Notes
CRUSTLESS QUICHE OR FRITTATA
In order to make this recipe without a crust, simply turn it into frittata by omitting the crust.- Pour filling into a pie pan or square baking pan (for brownies).
- Bake at 350 degrees for 30-35 minutes or until eggs are set.
- Cool for 15 minutes, slice and serve.
WHOLE30 FRENCH ONION QUICHE
In order to make this quiche compliant with a Whole30 reset, the crust and the cheese must be eliminated making it more of a french onion frittata.Nutrition
Serving: 1g | Calories: 430kcal | Carbohydrates: 32g | Protein: 12g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 153mg | Sodium: 473mg | Fiber: 2g | Sugar: 6g
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