The Best French Onion Quiche Recipe: Make-Ahead Elegance for Brunch & Beyond

French Onion Quiche offers a delightful and satisfying twist on the beloved French onion soup, delivering all the rich, savory flavors of caramelized onions and nutty Gruyere cheese without the soupy mess. This recipe not only guides you through creating this exquisite dish but also provides a fantastic shortcut for a homemade pie crust that comes together in just 5 minutes with the help of a food processor. Prepare to elevate your brunch game or enjoy a decadent dinner for breakfast with this irresistible quiche.

Let’s be honest, mornings can be a challenge. I am definitely not a morning person. No matter how much I try to embrace the early hours, getting myself fully awake and motivated before my first cup of coffee is an uphill battle. My mornings typically unfold with me getting dressed, then immediately heading for that essential first cup of coffee. The thought of preparing a substantial breakfast often feels like an insurmountable task at that hour. I usually find myself lingering over my coffee, pondering what to eat, or more accurately, what I can quickly grab, because a full-on cooking session is simply not on the agenda.

This struggle stems from a combination of factors: a complete lack of morning motivation to cook anything elaborate, and a strong desire to simply get my day started without any culinary detours. It’s ironic, really, because I genuinely love breakfast foods. The savory delights of bacon, sausage, eggs, and crispy hash browns are some of my favorite comfort foods. However, these hearty meals often make their appearance much later in the day – typically for brunch or what I affectionately call “brinner” (breakfast for dinner). In fact, if given the choice, I’d much rather enjoy dinner for breakfast!

I recall a memorable trip to Brooklyn in December where a friend and I decided on dim sum for breakfast. It was an absolute revelation and, hands down, the best breakfast I had enjoyed in a long time. The variety, the flavors, the communal experience – it was everything a breakfast should be, but rarely is for me. Similarly, if I order Chinese food for dinner, you can bet I’ll be enjoying the leftovers the very next morning. Occasionally, I even indulge in sushi for breakfast. It leads me to wonder, what do you even call dinner for breakfast? Dinfast? Brinner seems more fitting for those intentional savory breakfast experiences.

So, when friends suggest meeting up in the morning, my immediate thought is always brunch. Brunch offers the best of both worlds, often featuring dishes that blur the lines between breakfast and dinner. How can anyone resist the pure joy of chicken and waffles for brunch? It’s a meal that truly satisfies. And speaking of brunch items that are perfectly acceptable for dinner, or any time of day for that matter, quiche stands out as a versatile and incredibly delicious option. For many years, I wasn’t particularly fond of quiche, but somewhere along the journey of adulthood, my palate evolved, and now I find myself craving its custardy goodness quite often.

One evening, a truly brilliant idea struck me: why not combine the comforting, rich flavors of French onion soup with the elegant structure of a quiche? And thus, the concept of French Onion Quiche was born. It captures the essence of caramelized onions and Gruyere cheese, delivering that deep umami flavor profile we all love, but in a convenient, sliceable form. The true beauty of making quiche, especially for someone who struggles with mornings, is its incredible make-ahead potential. You can bake it completely the day before, eliminating any morning rush or decision-making. Simply reheat and enjoy a gourmet breakfast with minimal effort.

At its heart, quiche is a savory French pastry, characterized by its rich egg custard filling infused with a variety of savory ingredients like cheeses, fresh herbs, vibrant vegetables, and sometimes meats. The foundation of any great quiche is its crust. While store-bought pie crusts offer convenience, I highly recommend investing the small amount of time to make your own flaky pie crust, as detailed in the recipe below. With a food processor, this homemade crust astonishingly comes together in a mere 5 minutes. If you don’t yet own a food processor, this quick and easy pie crust recipe is arguably the best reason to finally acquire one! The convenience and quality it brings to your baking are truly unmatched.

For this French Onion Quiche, I opted for a 9-inch tart pan with a removable bottom. This choice offers several advantages: not only does it provide a beautifully polished presentation, but it also makes serving individual slices incredibly easy. The removable bottom allows you to effortlessly lift the quiche out for perfect slicing. However, if a tart pan isn’t available, a standard 9-inch pie plate will work just as wonderfully, maintaining all the delicious flavors and textures of this exquisite dish.

Now for the truly great news, especially for those of us who dread early morning cooking sessions: this French Onion Quiche is incredibly flexible. You can bake the entire quiche the day before you plan to serve it. Simply allow it to cool completely, cover, and refrigerate. The next day, just pop it into the oven to gently reheat, and you’ll have a gourmet meal ready in minutes. This makes it an ideal option for impressive brunches, holiday breakfasts, or even a sophisticated weeknight dinner when you want to minimize last-minute prep.

Alternatively, you can strategically split the preparation into several steps. For example, prepare your homemade pie crust and caramelize the onions the day before. Caramelizing onions, while simple, does take a bit of time and patience to achieve that deep, golden-brown sweetness that is essential to the “French Onion” flavor profile. By doing this ahead, you save significant time on the serving day. Then, on the day you plan to bake, simply prepare the egg custard filling fresh, assemble the quiche, and bake it to perfection. This modular approach allows for maximum convenience and ensures a fresh, hot quiche whenever you desire.

The star ingredients in this quiche are undoubtedly the caramelized onions and the Gruyere cheese. Caramelized onions are a labor of love, slowly cooked until their natural sugars emerge, transforming them into a sweet, jam-like topping with incredible depth. This process cannot be rushed, but the rich, complex flavor it imparts is absolutely worth every minute. Gruyere cheese, with its distinct nutty, slightly sweet, and earthy notes, melts beautifully and pairs perfectly with the caramelized onions, creating a harmonious and indulgent flavor combination that is truly irresistible. Together, these elements elevate a simple egg custard into something extraordinary, making this French Onion Quiche a guaranteed crowd-pleaser for any occasion.

 

Explore More Delicious Quiche Recipes

If you thoroughly enjoyed the savory goodness of this French Onion Quiche, you’ll be delighted to know that the world of quiche is vast and full of exciting flavors. Quiche is incredibly versatile, allowing for endless variations to suit any taste or occasion. From classic vegetable combinations to hearty meat fillings, there’s a quiche for everyone. Here are a few more tempting quiche recipes to inspire your next culinary adventure, each offering a unique blend of ingredients and textures:

• Quiche Florentine: A timeless classic featuring fresh spinach and rich Parmesan cheese, perfect for a lighter, yet satisfying meal.
• Vegetarian Quiche: Bursting with Mediterranean flavors from artichoke hearts and olives, this quiche is a vibrant choice for any vegetarian spread.
• Ham and Cheese Quiche: A comforting and hearty option, combining savory ham with your favorite cheese and aromatic herbs for a robust flavor.

French Onion Quiche

Yield:
8 servings

Prep Time:
45 minutes

Cook Time:
55 minutes

Total Time:
1 hour 40 minutes

French Onion Quiche is a twist on French onion soup with caramelized onions and Gruyere cheese but without the soupy mess. Recipe for a 5 minute homemade pie crust made in the food processor provided.

Ingredients

For the Pie Crust

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (4 ounces) unsalted butter, cold and cut into 8 tablespoons
• 3 tablespoons vegetable shortening, cold and cut into 3 tablespoons
• 1/4 cup cold water

For the Quiche Filling

• 2 tablespoons butter (add 1/8 teaspoon salt if unsalted)
• 2 cups sliced onion (roughly 1 medium onion)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded Gruyere cheese

Instructions

1. Prepare the Pie Crust: In the bowl of a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse a few times to ensure they are well mixed.
2. Add the cold, cubed unsalted butter and cold, cubed vegetable shortening to the dry ingredients. Pulse in short bursts until the mixture resembles coarse meal with some pea-sized pieces of butter and shortening. Avoid over-processing; you want a texture like large pebbles.
3. Gradually add the cold water, pulsing just until the dough begins to come together. Be careful not to overmix. Transfer the dough to a lightly floured surface, gather it gently, and pat it into an evenly round disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until thoroughly chilled. This chilling time is crucial for a flaky crust.
4. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Place a 9-inch tart pan with a removable bottom (or a 9-inch pie plate) onto a baking sheet.
5. On a lightly floured surface, roll out the chilled pie dough into a circle that is slightly larger than your pan. Carefully transfer the dough to line the bottom and sides of the pan. Trim any excess dough from the edges. If necessary, patch any cracks or tears in the crust.
6. Line the pie crust with a sheet of foil or parchment paper, then fill with pie weights or dried beans. Bake for 10 minutes. Carefully remove the foil and weights, then bake for another 5 minutes, or until the bottom of the crust is lightly golden brown and no longer appears raw. This step is essential for preventing a soggy bottom.
7. Caramelize the Onions: While the crust is blind baking, prepare the flavorful filling. In a large skillet over medium-low heat, melt the butter. Add the thinly sliced onions and stir to coat them evenly with the butter. Cook the onions slowly for 20-25 minutes, stirring every few minutes and scraping any bits that form on the bottom of the pan, until they are beautifully golden brown and deeply caramelized. This patience is key to developing their sweet, rich flavor.
8. Prepare the Egg Custard: In a large bowl or a liquid measuring cup, whisk together the eggs, whole milk, heavy whipping cream, salt, and freshly ground black pepper until thoroughly combined.
9. Assemble and Bake the Quiche: Once the pie crust has finished blind baking, sprinkle the shredded Gruyere cheese evenly over the bottom of the crust. Top with the caramelized onions, distributing them well. Finally, carefully pour the egg mixture over the onions and cheese. Bake for 35-40 minutes, or until the top is golden brown, slightly puffed, doesn’t jiggle when gently moved, and a toothpick inserted into the center comes out clean.
10. Cool and Serve: Allow the French Onion Quiche to cool for at least 15 minutes before slicing and serving. This resting period allows the custard to set properly, ensuring perfect slices. Enjoy this savory delight warm or at room temperature.

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