There is something especially comforting about a savory quiche when the weather starts to soften into early fall. This one keeps the ease of a weeknight supper with a store-bought pie crust, but the filling feels a touch more thoughtful, with sweet caramelized onions tucked into a rich custard of eggs and cream, then finished with nutty Gruyère, sharp white cheddar, and little pockets of creamy goat cheese. It bakes up flaky, golden, and just special enough for brunch, lunch, or a simple supper at the table.
I like serving this quiche with a peppery arugula salad dressed in lemon and olive oil, a pan of roasted potatoes, or a cup of tomato soup for a cozy meal. It is also lovely with fresh fruit for brunch, and if you are feeding a crowd, a small platter of sliced ham or crisp bacon on the side rounds things out nicely without much extra work.
Gruyère, White Cheddar, Goat Cheese & Caramelized Onion Quiche
Servings: 6
Ingredients
1 store-bought 9-inch pie crust
6 large eggs
1 cup half-and-half or heavy cream
1 cup shredded Gruyère cheese
3/4 cup shredded sharp white cheddar cheese
4 ounces goat cheese, crumbled
1 medium yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, plus a little more for topping
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh chives, optional
Directions
1. Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimp the edges if you like, and set it on a baking sheet for easier handling.
2. In a skillet over medium to medium-low heat, cook the sliced onion with a small drizzle of oil or a pat of butter if needed, stirring now and then, until soft, golden, and nicely caramelized, about 15 to 20 minutes. Let it cool slightly.
3. In a large bowl, whisk together the eggs, half-and-half, salt, pepper, and thyme until smooth. Stir in the Gruyère and white cheddar.
4. Spread the caramelized onions over the bottom of the pie crust. Pour in the egg and cheese mixture, then dot the top with crumbled goat cheese and a few extra thyme leaves.
5. Bake for 35 to 40 minutes, until the center is just set and the top is puffed and golden. If the crust browns too quickly, loosely tent the edge with foil.
6. Let the quiche rest for 10 to 15 minutes before slicing. Sprinkle with chives, if using, and serve warm or at room temperature.
Variations & Tips
Mushroom addition: Add 1 cup of sautéed mushrooms along with the onions for an earthier, deeper flavor that fits right in with the cheeses and thyme.
Spinach version: Stir in 1 cup of sautéed spinach, squeezed dry, for a little color and a garden note. Be sure to remove extra moisture so the filling stays creamy instead of watery.
Make-ahead tip: You can caramelize the onions a day ahead and keep them in the refrigerator, which makes this quiche especially easy to pull together on a busy evening.
Custard tip: Do not overbake. The center should have the slightest wobble when you take it from the oven, and it will finish setting as it rests.
Cheese balance: If your goat cheese is especially tangy, crumble it in small pieces across the top rather than mixing it all through, so every bite gets a little without overpowering the custard.
Leftover tip: Refrigerate leftovers tightly covered and warm slices gently in the oven or toaster oven to keep the crust flaky. It is also quite good cold the next day, the way many farmhouse kitchen pies seem to be.