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If you are looking for a decadent brunch recipe, you have to try this Caramelized Onion Puff Pastry Quiche!
I had some store-bought puff pastry in my freezer and thought it would be fun to make an easy quiche out of it. The only thing that took some time — caramelizing the onions. If you’ve never caramelized onions before, it does take a little bit of time, however, most of it is hands-off and the flavor is unparalleled, so WORTH IT. Why? Well, onions are naturally sweet and when cooking them low and slow, the natural sugars in the onions caramelize, leaving with an irresistible umami flavor. But if you want to save time the day of your brunch, I have notes below about caramelizing your onions ahead of time!
Ingredients:
- Puff Pastry Sheet: Let thaw in the fridge for 24 hours
- Olive Oil
- Yellow Onion
- Salt
- Large Eggs
- Whole Milk
- Grated Gruyere Cheese
- Dijon Mustard
- Garlic
- Shiitake Mushrooms
- Black Pepper
- Swiss Chard
- Fresh Thyme Leaves
Recipe Step-by-Step:
Step One: Caramelize the Onions
Begin by caramelizing your onions. In a large skillet over medium heat, add 2 tbsp of the olive oil, onion and ½ tsp salt. Saute, stirring occasionally, until the onions are golden brown and caramelized, about 35-45 minutes. If your onions start to look slightly dry, add a drizzle of olive oil as needed. If they seem to be browning too quickly, adjust heat to medium-low. After about 35 minutes of the onions cooking, start making the rest of your filling.
Step Two: Begin the Filling
In a large bowl, add the eggs, milk, cheese and Dijon mustard. Whisk to combine and set aside. Once your onions are done cooking, remove from the heat and set aside to cool.
Step Three: Saute the Other Veggies
In the same pan used for the onions, add 2 tbsp olive oil, garlic, mushrooms, black pepper, and ½ tsp salt. Saute, stirring, until the mushrooms have softened, about 2-3 minutes. Add the Swiss chard and stir to combine, let cook for another 1-2 minutes until the Swiss chard has slightly softened. Set aside to cool.
Step Four: Prepare the Puff Pastry
Preheat your oven to 400 ℉ and lightly grease your pie dish. Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming if desired.
Step Five: Finalize Filling and Add to Pan
Once your veggies are cooled, add to your egg mixture and stir to combine. Next, add the thyme and mix once more.
Step 6: Bake then Enjoy!
Pour the filling into the pastry-lined pan. Bake uncovered until the filling is set and the crust is golden brown, 35-45 minutes. Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!
Recipe FAQ:
You can use Baby Bella mushrooms instead!
Yes! To save time the day of your brunch, I recommend caramelizing your onions the day before! Cook according to the recipe instructions, allow them to cool completely then store in an airtight container in the fridge until you are ready to make the filling the day of your brunch.
You want your eggs to be set, however, you want the quiche to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests in the pan and the wobble will ensure it has a silky, not rubbery, texture.
If the top is starting to look overly browned, tent with a piece of foil to protect the top while it continues to bake.
So yes, while caramelized onions are super easy to make, they do take time, but you’ll save time by not having to make a crust from scratch! And they bring so much flavor to this delicious veggie quiche. Making this Caramelized Onion Puff Pastry Quiche the perfect weekend brunch to treat you and your loved ones.
For More Brunch Recipes:
Gluten-Free Ham and Cheese Quiche
Smoked Salmon Carpaccio with Fried Capers and Herbs
Caramelized Onion Puff Pastry Quiche
Ingredients
- 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for 24 hours
- 4 tbsp olive oil, plus additional as needed (see below)
- 1 large yellow onion, halved and thinly sliced
- 1 tsp Kosher salt
- 4 large eggs
- 1 + 1/4 cup whole milk
- 1 cup grated gruyere cheese
- 1 tbsp dijon mustard
- 2 cloves garlic minced
- 2 cups sliced shiitake mushrooms, stem removed, sub baby bella mushrooms
- ¼ tsp freshly ground black pepper
- 2 cups swiss chard, stem removed and thinly sliced into ribbons (about 1 bunch)
- 1 tsp fresh thyme leaves, finely chopped
Instructions
Caramelize the Onions
- Begin by caramelizing your onions. In a large skillet over medium heat, add 2 tbsp of the olive oil, onion and ½ tsp salt. Saute, stirring occasionally, until the onions are golden brown and caramelized, about 35-45 minutes. If your onions start to look slightly dry, add a drizzle of olive oil as needed. If they seem to be browning too quickly, adjust heat to medium-low.
- After about 35 minutes of the onions cooking, start making the rest of your filling.
Make your Filling
- In a large bowl, add the eggs, milk, cheese and Dijon mustard. Whisk to combine and set aside.
- Once your onions are done cooking, remove from the heat and set aside to cool.
- In the same pan used for the onions, add 2 tbsp olive oil, garlic, mushrooms, black pepper, and ½ tsp salt. Saute, stirring, until the mushrooms have softened, about 2-3 minutes.
- Add the swiss chard and stir to combine, let cook for another 1-2 minutes until the swiss chard has slightly softened. Set aside to cool.
Assemble the Quiche
- Preheat your oven to 400℉ and lightly grease your pie dish.
- Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming if desired.
- Once your veggies are cooled, add to your egg mixture and stir to combine. Next add the thyme and mix again.
- Pour the filling into the pastry. Bake, uncovered, until the filling is set and the crust is golden brown, 35-45 minutes. If the top is starting to look overly browned, tent with a piece of foil.
- You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
- Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Modern Food Stories.
Could you make this without the cheese and with oat milk for a dairy free option? What would you sub instead?
Yes– you could do it with a unsweetened full fat coconut milk. Just be aware that it is a lot of milk– so the taste will change.
Pepper is missing from the directions.
Great catch, just updated!
Fantastic quiche! I left out the Swiss Chard as my grocery store doesn’t carry it *gasp* but doubled the mushrooms and it came out so so delicious. I absolutely love the puff pastry crust. 5/5 stars!!
I made this for Mother’s Day; I had never used puff pastry for a quiche before but we all LOVED it! I didn’t have Swiss chard or mushrooms, so instead I used the foundation elements of the recipe and subbed kale and bacon with the cartelized onion and gruyere–DELISH!!!!
What cheese can you sub for the Gruyère?
A shredded mozzarella would work too!
1 + 1/4 milk whole milk? Is that cups?
yes, sorry for that
Can I bake this ahead and just warm tomorrow before my family brunch?
Definitely!
Loved loved loved it! Can’t wait to serve it for a baby shower!
Can you substitute some other veggies for the Swiss chard? Not a fan. The rest sounds wonderful! Spinach??
spinach would work just fine!! The recipe is super versatile and you can really do whatever veggies you have on hand for the most part!
Could you make this without the puff pastry for gluten free?
Some stores now carry GF quiche but you could also use these flavors to make a frittata instead.
Is that a GF puff pastry, and if so, what brand?
Thanks
This is not but some stores do carry GF puff pastry! I have not used any yet.