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Swiss Inspired Onion Quiche

  • Meals
  • Better Desk Lunches
  • Farmer Favorite
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Prep Time 10-15 minutes
Cook Time
Serving Yield 6
By: Lisa Eichholzer-Walker


For the crust:

  • 1 deep dish style pie crust, homemade or store-bought

For the filling:

  • 2 medium sized onions (1 yellow and 1 red), chopped
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • Sea salt and freshly ground black pepper, to taste
  • Dash of Worcestershire sauce
  • Pinch of caraway seed (optional)
  • 1/4 teaspoon dried thyme (optional)
  • 1 teaspoon white balsamic vinegar (if white is not available, use regular)
  • 3-4 ounces mild Gruyere, grated
  • 3-4 ounces of Emmentaler Swiss, grated
  • 5 Pete and Gerry’s Organic Eggs
  • 3/4 cup 1% milk
  • Nutmeg, to taste


To make the crust:

Step 1

Preheat oven to 400F. If making pie crust from scratch, follow your favorite recipe. If using store-bought, remove from package and unroll. Gently press crust into a pie dish, cutting off any excess around the rim.

Step 2

Blind bake pie crust for 5-7 minutes, or until soft and partially baked, but still shiny and wet. Set aside and turn oven down to 375F.

To make the filling:

Step 1

Heat the olive oil and butter in a medium-sized skillet. Add onions and sweat them until translucent, stirring occasionally to avoid browning.

Step 2

Add vinegar, caraway, thyme, salt, and Worcestershire sauce to skillet. Continue to cook until onions are soft, tender, and sweet. Taste and adjust seasoning as needed, then remove from heat and set aside.

Step 3

In a blender, combine eggs, milk, black pepper, and nutmeg. Blend on medium speed until foamy and fully combined.

Step 4

Spread onions evenly onto pie crust and top with 3/4s of the cheese. Pour the egg mixture over the top and sprinkle on the remaining 1/4 cup of cheese.

Step 5

Bake at 375F for 20-25 minutes, or until a knife inserted into the middle comes out fairly clean.

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Pamela Gianni

November 13, 2018

More complicated quiche from P&G

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