Onion Quiche

Updated July 22, 2025

Total Time: 2½ hours

(Prep Time: 45 minutes | Cook Time: 1 hour 30 minutes)

Rating: ★★★★☆ (89 reader comments)

Ingredients

For the Crust

• 2 cups (250g) all-purpose flour

• 1 teaspoon kosher salt

• ¼ teaspoon sugar

• 1 cup (225g) unsalted butter (2 sticks), cold, cut into ½-inch cubes

• Scant ½ cup ice water (or as needed)

For the Filling

• 4 tablespoons unsalted butter

• 1 tablespoon extra-virgin olive oil

• 2½ pounds (about 6–8 large) onions, finely chopped

• 1½ tablespoons all-purpose flour

• 2 ounces lardons, diced pancetta or bacon (about ½ cup)

• 2 large eggs

• ⅔ cup heavy cream

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon freshly grated nutmeg

• 2 ounces Gruyère, shredded (about ½ cup)

Instructions

1. Prepare the Tart Dough (Crust)

In a food processor, pulse the flour, salt, and sugar until combined. Add the cold butter cubes and pulse until the mixture resembles small lima-bean-sized pieces (butter should remain in distinct chunks). Gradually drizzle ice water into the mixture, pulsing just until the dough begins to clump together. If dry, add water 1 tablespoon at a time until cohesive.

Transfer the dough to a lightly floured surface, press into a smooth ball, flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour (up to 3 days).

Pro Tip (No Food Processor): Use a pastry cutter or knife/fork to cut butter into flour until pea-sized chunks. Stir in water until dough forms a ball. Divide into 4 pieces. Use the heel of your hand to "smear" one piece into a 6-inch spread; repeat with remaining pieces, then press into a disk. Wrap and chill.

2. Cook the Onion Base

While dough chills, melt 3 tablespoons butter and olive oil in a 12-inch skillet over medium heat. Add onions, stir occasionally, and cook until pale golden and liquid evaporates (1 hour). Reduce heat if onions darken. Stir in flour and cook 5 minutes. Set aside to cool.

3. Assemble and Par-Bake the Tart Shell

Preheat oven to 400°F (200°C). Butter a 9-inch tart pan. Roll chilled dough into an 11-inch circle, drape over the pan, press into bottom and sides. Trim excess, press dough ¼-inch above the pan edge. Poke holes with a fork, chill 30 minutes.

Line the pan with foil, fill with pie weights, and bake 15 minutes. Remove foil/weights; bake 5 more minutes until dough is lightly golden. Cool completely. Reduce oven to 375°F (190°C).

4. Cook the Lardons

In a medium skillet, cook lardons over medium heat until browned (8 minutes). Drain on paper towels.

5. Prepare the Filling

Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Fold in cooled onions and half the Gruyère. Cube remaining 1 tablespoon butter into pea-sized pieces.

6. Fill and Bake the Quiche

Scatter lardons in the par-baked shell. Pour egg mixture, top with remaining Gruyère and butter cubes. Bake 25–30 minutes until puffed and golden. Cool slightly, remove ring, and serve warm or at room temperature.

Reader Comments

• "Wonderful recipe! Thanks Melissa Clark. I heard you on Radio Cherry Bomb!"

• "Used a crock pot for onions overnight—amazing result!"

• "Rich but decadent. Too much dough/onions; used 10-inch pan with 3 eggs + 1 cup cream."

• "Instant pot onions: 10 minutes high pressure, then sauté to reduce."

• "Added wilted spinach for extra greens—delicious."

• "Baked onions at 300°F for 1 hour; reheated next day was even better."

• "Too much dough for an 11-inch pan."

Pro Tips: Adjust onion cooking time (crock pot/instant pot) or pan size to reduce richness.