Onion Quiche is the result of one of the realities of living so far away from home when you crave your mother's home cooking...you ultimately have two choices: 1) To continue craving the dish or 2) Get the recipe and attempt yourself.
Growing up my mother, Gabriela, would rotate a number of meals, and quiche was one. Her attitude was very much "I know how to make something successfully, why would I try something new when it might not work?" Her quiches were filled with the usual silverbeet (called rainbow chard elsewhere) that grew in our garden, which I despised, or much rarer she would make onion quiche.
With the cold weather resulting in my winter coat being taken out of the closet and digging for gloves I suddenly had a craving for my mother's onion quiche, I always knew I wanted make it for the blog, but wanting a slice of her quiche made me give it a go much sooner.
While reminiscing recently I looked through the handful of photos I have carried with me to the other side of the world and among the small pile, I found my favorite photo of my mother and I in a past life.
Why you'll love this
Sweet onion filling
Browned and slightly caramelized onions work perfectly with the eggs and cheese.
Perfect packed lunch
Quiche is a perfect option for lunch and this one is light and healthy.
How to prepare Zwiebelkuchen - Onion Quiche
- Create your pastry: Place all your pastry ingredients into a bowl and combine to form a dough.
- Refrigerate: Shape the dough into a ball, cover and refrigerate.
- Cook your onions: Whilst the pastry rests, heat a little olive oil in a frying pan and add the onions, stirring to cook evenly until soft and brown.
- Roll it out: Roll your pastry out and press into your quiche dish, trimming away the excess dough.
- Add the onions: Add the cooked onions to the pastry, spreading out evenly.
- Prepare the quiche filling: Combine the eggs and milk in a bowl and pour carefully over the onions.
- Top with cheese: Sprinkle the grated cheese over the quiche.
- Bake: Place into the oven and bake until golden.
- Serve: Slice and serve immediately.
Tips for the best Zwiebelkuchen - Onion Quiche
Make your pastry ahead: The pastry can be made a few days ahead and stored in the fridge.
Precook your onions: The onion can also be cooked in advance and kept covered in the fridge, however, you will want this to be room temperature when adding as a filling.
Add herbs: Some dried or fresh rosemary or thyme would make a great compliment to the sweet onion.
More quiche recipes you'll enjoy
Asparagus and Smoked Chicken Quiche
Whipped Feta and Roasted Tomato Quiche
How to make:
Grease a quiche dish and set aside.
Place the flour, butter, egg, milk and salt in a bowl and combine into pastry as quickly as possible either with a pastry beater or your hands.
Once the dough is formed, shape into a ball and cover and refrigerate for 30 minutes.
Meanwhile, place the olive oil in a medium skillet on medium high heat and add all the onions, cooking until browned and soft, approximately 10 minutes. Stirring every 2-3 minutes to ensure they cook evenly.
Once well cooked through, remove from the heat and set aside to cool.
Preheat the oven to 180°C/350F.
Roll the pastry out and press evenly into your quiche dish, trimming off the excess dough from the edges and shaping to your preference.
Spoon the onions into the pastry and sprinkle salt evenly over the top.
Place the eggs and milk into a bowl and whisk lightly to combine, pour evenly and consistently over the top of the onions then sprinkle over the grated cheese.
Bake for 40 minutes until golden on top and bubbling.
Remove and allow to cool for 5 minutes.
Slice and serve.
Zwiebelkuchen - Onion Quiche
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Lunch, Main
- Cuisine: German
Description
Cooked onions become slightly sweet in this cheesy quiche that is perfect served with a side of salad or a great and easy option for a packed lunch.
Ingredients
Pastry
200 grams / 1 ¼ cups plain flour
130 grams / 4.6 ounces butter, cold and cubed
1 egg, room temperature
28 grams / 2 tablespoons milk
½ teaspoon sea or kosher salt
Filling
4 onions, peeled and sliced into half moons
26 grams / 2 tablespoons olive oil
4 eggs, room temperature
60 milliliters / ¼ cup milk
83 grams / 1 cup grated mild cheese, such as cheddar or edam
Instructions
- Grease a quiche dish and set aside.
- Place the flour, butter, egg, milk and salt in a bowl and combine into pastry as quickly as possible either with a pastry beater or your hands.
- Once the dough is formed, shape into a ball and cover and refrigerate for 30 minutes.
- Meanwhile, place the olive oil in a medium skillet on medium high heat and add all the onions, cooking until browned and soft, approximately 10 minutes. Stirring every 2-3 minutes to ensure they cook evenly.
- Once well cooked through, remove from the heat and set aside to cool.
- Preheat the oven to 180°C/350F.
- Roll the pastry out and press evenly into your quiche dish, trimming off the excess dough from the edges and shaping to your preference.
- Spoon the onions into the pastry and sprinkle salt evenly over the top.
- Place the eggs and milk into a bowl and whisk lightly to combine, pour evenly and consistently over the top of the onions then sprinkle over the grated cheese.
- Bake for 40 minutes until golden on top and bubbling.
- Remove and allow to cool for 5 minutes.
- Slice and serve.
Notes
Make your pastry ahead: The pastry can be made a few days ahead and stored in the fridge.
Precook your onions: The onion can also be cooked in advance and kept covered in the fridge, however, you will want this to be room temperature when adding as a filling.
Add herbs: Some dried or fresh rosemary or thyme would make a great compliment to the sweet onion.
Recipe by Roamingtaste (via my lovely mother Gabriela)
Nutrition
- Calories: 481 calories per serve
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