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Swiss Inspired Onion Quiche

  • Meals
  • Better Desk Lunches
0/5 - 0 Ratings
Cook Time
Serving Yield 6
By: Lisa Eichholzer-Walker


  • 2 medium sized onions; 1 yellow and 1 red, chopped
  • 1 tbsp. olive oil
  • 1 tbsp. salted butter
  • Pinch of sea salt
  • Dash of Worcestershire sauce
  • Pinch of caraway seed or 1/4 tsp. dried thyme or BOTH (these herbs are optional)
  • 1 tsp. white balsamic vinegar (if you do not have white, use regular)
  • 3 to 4 ounces of mild Gruyere, grated
  • 3 to 4 ounces of Emmentaler Swiss, grated
  • 5 Pete & Gerry’s Organic Eggs
  • 3/4 cup 1% milk
  • 1 frozen, deep dish style pie crust (or you can make your own)
  • Fresh ground black pepper
  • Nutmeg


Partially Pre-Bake Crust:

Step 1

Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.

Prepare Onions:

Step 1

Heat the olive oil and butter in a medium-sized skillet.

Step 2

Add onions and sweat them down without letting them burn.

Step 3

When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.

Step 4

Do not overdo the Worcestershire sauce or it will be over-powering.

Step 5

Continue to cook until soft, tender and sweet.

Step 6

Taste and add a bit of salt if you want a saltier flavor.

Set aside.

Prepare Cheese And Filling:

Step 1

Grate cheese and set aside.

Step 2

Put eggs and milk in blender.

Step 3

Add pepper and nutmeg.

Step 4

Blend until foamy and well mixed and set aside.

Assemble Quiche:

Step 1

Spread onions evenly into piecrust.

Step 2

Top with 3/4 of the cheese.

Step 3

Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.

Step 4

Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.


Step 1

Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.

Step 2

Check after 20 minutes and then every 5 minutes after that.

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Pamela Gianni

November 13, 2018

More complicated quiche from P&G


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