This easy cheese quiche combines cream, eggs and onions for a simple breakfast that is also hearty enough for brunch.
I get tired of the same old traditional egg breakfast. A quiche makes a nice change of pace.
Today we’ll be making a basic quiche. It is how all quiches start, but you can add many more ingredients to the filling as you get better at making one.
A quiche is a delightful dish that falls under the umbrella of egg-based recipes. What sets it apart from normal breakfast recipes is the rich combination of eggs and cream, baked within a delicate pie crust.
The result is a savory dish that delights your taste buds with its flavorful blend of textures and tastes. Unlike a sweet pie, quiches have a a savory profile that makes them an excellent choice for breakfast or a hearty lunch.
If you enjoy the experience of brunch with friends, a quiche is for you!
Best cheese for quiche
In my opinion, the best cheeses for quiche are cheddar, Swiss, Gruyere, (which I have chosen) and goat cheese. Their rich flavors and melting qualities complement a quiche perfectly.
These cheeses aren’t just chosen for their taste – their melting properties are crucial for achieving that velvety, luxurious texture that defines a great quiche.
You can use one cheese, as I have done in this recipe, or combine several. In fact, a combination of cheeses can enhance the overall taste, adding layers of depth to your quiche creation.
Remember, the beauty of a quiche lies in its adaptability. Feel free to experiment with other cheese options based on your personal preferences.
Easy cheese quiche recipe – tasty and easy to make
Making a quiche from scratch is easier than you might think. You’ll need the following ingredients:
- An unbaked deep dish pie shell
- Olive oil
- Gruyere cheese
- Heavy cream
- 2% milk
- Salt and pepper
Let’s prepare the pic crust first. I used a store bought deep dish crust to save time.
Start by preheating the oven to 425°, and prick the crust all over with a fork to allow steam to escape when it is cooking.
Line the crust with tin foil and put a pile of dried beans in the crust before baking it for 12 minutes. (This is called blind baking.)
Remove the crust from the oven and take out the weights. Adjust the oven temperature to 325°.
Cook the onion in oil in a frying pan until it is soft and translucent.
In a bowl, combine the eggs, cheese, cream, and seasonings; beat until everything is well blended. Mix in the cooked onion and stir to combine well.
Place the baked pie crust on a baking sheet; pour the egg mixture into the crust, filling the crust to the top. Carefully transfer the baking sheet to the oven and bake 30-40 minutes, until the mixture is set but still moist.
The quiche should still jiggle just a little in the middle. Cool on a rack; serve warm or at room temperature.
I served my quiche today for lunch with a Greek Salad with Kalamata olives and goat cheese. The recipe is great warm or cold and also makes a great breakfast main course.
What is your favorite type of quiche? Do you like a basic recipe or do you prefer your quiche loaded with other ingredients?
More quiche recipes to try
Once you have mastered a basic quiche, you can get more adventurous. For some quiche ideas that add more ingredients, check out these recipes:
- Egg white Crustless Quiche
- Crustless Chicken Quiche
- Spinach Gouda and Onion Quiche
- Crustless Quiche Lorraine
Share this quiche recipe on Twitter
If you enjoyed making this cheese quiche recipe, be sure to share the it with a friend. Here is a tweet to get you started:Take your breakfast or brunch to a new level with a homemade easy cheese and onion quiche! Simple and savory, perfect for a delightful morning treat. 🧀🥚 #HomemadeQuiche #BreakfastDelights #cheesequiche Click To Tweet
Pin this recipe for a easy cheese and onion quiche
Would you like a reminder of this basic cheese and onion quiche recipe? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
Admin note: this post for yada first appeared on the blog in May of 2013. I have updated the post to add all new photos, a printable recipe card, nutritional information, and a video for you to enjoy.
- 9 1/2 inch deep dish pie shell, unbaked and chilled
- 6 large eggs, at room temperature
- 1 onion
- 1 tablespoon of olive oil
- 2 cups grated Gruyere cheese
- 1 cup heavy cream, gently heated just until warm
- 1 cup 2% milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne
- Preheat oven to 425°; prick the crust all over with a fork. Line it with tin foil and weight the bottom with a pile of dried beans, so that they will sit flat on the surface.
- Bake for 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
- Add the oil to a frying pan and cook the onion until translucent.
- In a bowl, combine the eggs, cheese, cream, and seasonings; beat until everything is well blended. Add the onion and stir to mix well.
- Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle.
- Cool on a rack; serve warm or at room temperature.
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Amount Per Serving: Calories: 379Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 210mgSodium: 464mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 17g