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:
- 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.
- In a mixing bowl, whisk the eggs together.
- Slowly pour in milk and heavy cream, continuously whisking until there are no streaks of egg and it is one solid color.
- Stir in herbs, half of the cheese, and onions and a sprinkle of salt and pepper and stir until everything is incorporated.
- 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.
- 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.
- 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.