French Onion Soup Quiche
French Onion Soup Quiche- Eggs and cream are transformed into a creamy quiche loaded with cheese and the traditional flavors of a fan favorite soup!
November 6, 2020 by Nicole Collins
It's been a hot minute since we've had breakfast or brunch here on The Yummy Muffin.
How did we let that happen?
Well, that ends now.
And since we all know that I live for breakfast for dinner, today's recipe technically qualifies as dinner too.
And, let's not forget about lunch. Let's have it for lunch too!
In fact, today's recipe is so darn delicious, having it for every meal is still not going to be enough. We need it for every meal, for every snack, for every nibble...we need today's recipe on repeat 24/7 from now until forever!
Think I'm being dramatic? Possibly. But, how about you make it and be the judge?
Today, we're making French Onion Soup Quiche!
French onion soup is one of my all time favorite soups. And, it's one of those that's definitely on repeat this time of year. So I thought, why not marry my all time favorite soup with my all time favorite meal; and that's how today's recipe was born.
Let's talk pie crust. I cheated on this one and used a store bought pie crust. It's just too easy to keep on hand in the freezer, thaw out when you need it, and it's ready to bake. If you're a pie crust aficionado, please feel free to use your favorite pie crust recipe for this quiche.
Either way, we're going to press our pie crust into our pie dish, and then we're going to blind bake it. Blind baking the pie crust helps us get the pie crust started before we pour our wet filling into it. In turn, that helps to keep the bottom crust from getting too soggy while our quiche bakes. So, we're going to top our crust with parchment paper, fill it with dried beans, and let it pre-bake for about 20ish mins until the crust just starts to turn a light golden color.
While the crust is going through round 1 one baking, we can get started on our onions. We want to mimic the flavors that we get from traditional fresh onion soup, so we're going to caramelize our onions with some thyme, some bay leaf, and a little worcestershire sauce to help simulate that beefy flavor of the soup. When the onions have finished cooking, let them cool down a little bit before adding them to the our custard mix so that we don't instantly scramble our eggs.
For our quiche base, we're going to make a standard custard mix with eggs, cream, and milk. That's it! Season the custard with a little salt and pepper, give it a good whisk to break up all of the egg whites, and it's ready to go into our crust.
To assemble the quiche, we going to layer in the onions first. Then, we'll layer in some freshly shredded gruyere cheese. And finally, we'll pour the custard mix all over the onions and cheese. Bake the quiche until it's golden on top, and just set in the center; then allow the quiche to set for just a few minutes before slicing into it and devouring it whole.
This quiche is everything. It's creamy. It's herbaceous. It's cheesy. It's savory. It's a flavor explosion in your mouth of everything that's good in this world.
And, that says a lot given the current state of affairs.
Don't worry. Just because we took a very small break from eating breakfast at all times doesn't mean I don't have plenty more brekkie and brunch recipes coming at you really soon!
I hope you love this quiche as much as I do. Let's eat!
French Onion Soup Quiche
Serves: 6 Print
1 prepared pie crust
1 lb dried beans
2 tbsp unsalted butter
2 yellow onions, halved and sliced
1 sprig thyme
1 bay leaf
1 tsp worcestershire sauce
1 ½ cups milk (I used 1%)
½ cup heavy cream
½ tsp salt, plus more to taste
¼ tsp pepper, plus more to taste
1 cup shredded gruyere cheese
Blind bake the crust: Preheat oven to 375 degrees. Press pie crust into a 9 inch pie plate. Lay a piece of parchment paper on top of the pie crust, and top with dried beans, making sure the beans are evenly distributed along the bottom and against the sides of the pie crust. Bake the pie crust for 15 mins. Remove the parchment paper and beans, and place the crust back in the oven for 5-7 minutes until the crust is a light golden color. Set aside. Reserve the beans for another use.
Meanwhile, prepare the onions: Melt butter in a non stick skillet over medium heat. Add the onions, thyme, bay leaf, worcestershire, and salt and pepper, to taste. Toss to combine. Cook the onions for 20-25 mins, stirring occasionally, until they become caramelized and deep golden brown in color. Remove the bay leaf and thyme sprig. Set aside to cool slightly.
Make the custard: Add milk, cream, eggs, ½ tsp salt, and ¼ tsp pepper to a large measuring cup or mixing bowl with a spout. Whisk well until the eggs are fully broken down and incorporated with the liquids, about 1 minute.
Assemble the quiche: Spread caramelized onions over the bottom of the par-baked pie crust. Top with shredded cheese. Carefully pour the egg custard mix over the fillings. Bake at 375 degrees for 35-45 mins until a knife inserted in the center comes out clean. Allow the quiche to rest for 10 minutes before serving. Enjoy!
*If the edges of the pie crust start to look a little dark while baking, lay a tented piece of aluminum foil over the top of the quiche. Don't let the foil touch the filling. This will help shield the edges of the crust without steaming the filling so that it will cook properly.
*Homemade or store bought pie crust will work for this recipe. I cheated and used store bought.
*Blind baking the pie crust helps to keep the crust from getting soggy from our fillings. The beans act as a weight so the crust doesn't puff up while it's baking. I keep a bag of cheap pinto beans in the pantry that I reuse solely for the purpose of blind baking pie crust.