Taste of the Past

Maxine Troxell

This cheese and onion quiche is the kind of classic dish grandma would serve up for a cozy brunch or a special Sunday breakfast. With its buttery, flaky crust, creamy egg filling, and caramelized onions melted into gooey cheese, every bite feels like home. It’s simple and timeless, just the way the best recipes should be. This would be a great recipe for your Easter Sunday Brunch.

Cheese and Onion Quiche

Ingredients

1 pre-made deep dish pie crust

2 tablespoons olive oil

2 large yellow onions, thinly sliced

6 large eggs

1 cup half-and-half½ teaspoon thyme

½ teaspoon salt

¼ teaspoon ground black pepper

    cups cheddar cheese, shredded

Directions

Prepare and bake the pie crust according to the packet’s instructions.

Preheat the oven to 350 °F.

Heat oil in a skillet over medium heat. Add the onions and caramelize the onions by cooking for 10 minutes while stirring frequently. Reduce the heat if you notice they are cooking too quickly.

Whisk the eggs with half-and-half. Season with thyme, salt, and pepper.

Stir in cheese and cooked onions.

Pour filling into the prepared crust. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Let rest for 10 minutes before slicing and serving.