Easy French Onion Puff Pastry Quiche.
This french onion puff pastry quiche is perfect for brunch! Easy to make, filled with caramelized onions, gruyere and thyme, all served in a buttery, flaky crust. Delicious and satisfying!
Brunch is on the menu!
This french onion quiche is a delicious addition to your Easter menu, with its fluffy and rich caramelized onion filling and a flaky, super simple puff pastry crust. It’s very easy to throw together once your onions are caramelized and it tastes INCREDIBLE.
Truly, I mean you could make this for dinner tonight and everyone would be thrilled. It’s such a wonderful breakfast or brunch dish and people go crazy for it. It’s definitely one to save for a celebration – it’s very filling and makes a good amount.
But even preparing it for a family dinner one night could make the day extra special. Or a weekend brunch.
The quiche is also fabulous when served warm or chilled right from the fridge, meaning the leftovers are top notch. Delicious, easy to grab on the go and insanely satisfying.
I originally shared the method for this quiche in my most recent book, Easy Everyday. Learning how to make a puff pastry quiche was truly life changing for me.
Life changing!
First – and I know this may be controversial – I don’t really love pie crust. The taste of it, I mean. It just doesn’t do much for me. And maybe that’s because I love the flaky butteriness of puff pastry so much. Traditional pie pastry can’t compete.
Second, we all know how much I hate dealing with pie crust. And yes, it surely comes from my own perfectionist tendencies because my pie crust never *looks* good, but still. It ends up looking janky and just overall is poorly executed.
Even though the crust recipe tastes great!
And I find that quiche is even more difficult to deal with that traditional pie, like a fruit filling or chocolate pie, because the eggs expand and rise a bit and can occasionally overtake the top of the crust.
Just trust me on this: puff pastry is SO much better.
It’s more delicious.
Easier to work with.
And feeds more people!
Woohoo. A win all around.
Now even though I simplified the crust, I am making you caramelize some onions. And while that is super easy to do, it does take a considerable amount of time.
Sorry for replacing one with another, but at least this one is more delicious!
And worth it.
All the flavors I love from french onion soup are the ones that I infuse into this quiche.
Lots of golden caramelly onions.
Fresh thyme.
Melty gruyere cheese that is deeeeelicious.
All the best ingredients get whisked in with the eggs and cream and then come together in the crust to make the most delicious quiche.
I mean, look at how fabulous?!
It’s cheesy, fluffy, rich, decadent and can feed your entire family for Easter brunch! Sounds like a plan to me.
French Onion Puff Pastry Quiche
French Onion Puff Pastry Quiche
Ingredients
- 4 tablespoons butter
- 4 sweet onions, thinly sliced
- kosher salt and pepper
- 3 garlic cloves, minced
- 1 sheet puff pastry, thawed if frozen
- 8 large eggs
- 1 ½ cups heavy cream
- 1 cup freshly grated gruyere cheese
- 2 tablespoons chopped fresh parsley, plus more for topping
- 1 tablespoon chopped fresh thyme
Instructions
- Heat the butter in a large skillet over medium heat. Add the onions and a big pinch of salt. Stir to mix. Cook the onions for 15 to 20 minutes, stirring often, until they are translucent.
- Reduce the heat to low. Continue to cook the onions, stirring often for at least 1 hour or even longer, until they are caramelly and golden. If at any time the onions seem too dry, you can always add in ¼ cup of water. Once the onions are caramelized to your liking, stir in the garlic. Cook for 30 seconds. Turn off the heat, set them aside and let them cool.
- Preheat the oven to 425 degrees F.
- Lay a sheet of puff pastry in a 9x13 baking sheet or dish. Poke it all over with a fork, this helps to keep it from bubbling up.
- Whisk together the eggs, cream, almost all of the cheese and onions and fresh herbs until combined. Stir in a pinch of salt and pepper. Reserve some cheese and onions for the topping.
- Pour the egg mixture into the puff pastry crust. Top with the remaining cheese.
- Bake for 25 to 30 minutes, or until the center is no longer jiggly and the crust is golden. Remove and let cool slightly. Sprinkle with remaining caramelized onions and additional fresh herbs. Slice into squares to serve.
Did you make this recipe?
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I appreciate you so much!
I’d like to take a nice french onion nap on that.
3 Comments on “Easy French Onion Puff Pastry Quiche.”
This sounds amazing? Could you caramalize the onions the night before and just mix everything together in the morning?
This was so good! Needed a Lent dinner tonight for my non-fish-loving family and this was perfect. I really liked the lighter puff pastry crust. Thank you!
Hello. This sounds delish but I’m confused about the crust part. First, do you stretch it to fit the sheet pan, and more importantly, do you pre-bake the puff pastry before pouring all the liquid ingredients on top? Thanks for clarifying. I love your website!