Cipollini Onion Quiche


Quiche is commonly considered a breakfast item, but I love it for lunch with a light side salad. This is also a great opportunity to use up any leftover vegetables that you have—cooked or uncooked and just toss them in!

1 refrigerated or frozen piecrust (store-bought is fine or make your own!)

1 tablespoon olive or vegetable oil

8-10 Cipollini onions, peeled and cut in quarters (To peel the Cipollini onions easily, cook the onions with the peels on them in boiling salted water for 3 minutes. Drain and cool under cold running water. Trim and peel the onions.)

3 large eggs

½ cup whole milk

½ cup heavy cream

2 tablespoons dried thyme, oregano, and/or rosemary

6 ounces cheese (choose any cheese! Gruyere, Cheddar, Goat cheese, sheep cheese, it will all taste delicious. You want a cheese that can melt with heat)

Pinch of salt and pepper, to taste

Olive oil for sautéing


Preheat the oven to 350°F.

For the crust:

Par-bake the crust in its provided foil liner, or place in your own pie pan. To par-bake, you will fill the crust with a large coffee filter, wax paper, foil, or parchment paper and press down gently into every corner. Pour in 1 pound of pie weights (regular beans or coffee beans can be used instead) on top until it is full to the top. Using weights while par-baking will allow the crust to partially cook while it keeps its shape, and par-baking will ensure that the crust doesn’t get soggy. Bake for 10-15 minutes, cool slightly, and remove the beans or pie weights and paper or foil. Keep the oven at 350 degrees.

For the filling:

  1. Get a sauté pan to medium heat and drizzle in oil. Place peeled onions and sauté for about 10 minutes, or until the onions have softened and slightly browned, stirring occasionally.
  2. In a mixing bowl, whisk the eggs together.
  3. Slowly pour in milk and heavy cream, continuously whisking until there are no streaks of egg and it is one solid color.
  4. Stir in herbs, half of the cheese, and onions and a sprinkle of salt and pepper and stir until everything is incorporated.
  5. Pour the mixture into the pie crust and fill, leaving ½ inch at the top. Make sure not to overfill, as this will cause the mixture to bubble over the crust.
  6. Sprinkle the rest of the cheese on top and place the quiche in the oven for about 30-35 minutes. You know that it is done when the center will still jiggle slightly, but if you stick a knife into the center 1 inch from the side and it comes out clean. You don’t want to overcook it, as it will become a rubbery texture.
  7. Let quiche cool in its pan for another 15 minutes, as it sets. If you cut into it too soon, it will be a runny mess. It is set when the center has firmed up. Cut into 6-8 pieces and serve warm.
Serving Size:
Makes 6-8 servings.
Seattle Tilth
Eva Mrak-Blumberg, CKNW intern.