Name: Savory Cauliflower and Red Onion Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 pre-made pie crust Pie Crust (Thawed if frozen and fitted to a 9-inch pie dish); 1 cup Cauliflower florets (Small bite-sized pieces); 1 medium Red onion (Thinly sliced); 3 large Eggs (Room temperature); 1 cup Heavy cream or milk (Choose heavy cream for richer texture, milk for lighter); 1 cup Shredded cheese (Such as cheddar or Gruyere); 2 tablespoons Fresh basil (Chopped); 1 teaspoon Fresh rosemary (Chopped (or 1/2 teaspoon dried)); to taste Salt and pepper; 1 tablespoon Olive oil or butter (For sautéing (optional))

Jump to Recipe

Creamy, flavorful, and perfectly comforting, this Savory Cauliflower and Red Onion Quiche is a true crowd-pleaser. Imagine a flaky crust holding a luscious custard studded with tender cauliflower florets, sweet caramelized red onion, and a blanket of gooey cheese — every bite is a balanced mix of creaminess, crunch, and savory herbs. Fun fact: quiche was once a peasant dish in France before becoming a brunch star around the world, and now it’s a weeknight dinner hero in many homes.

This recipe is special because it’s simple, quick to prepare, and utterly family-friendly. If you love our creamy spinach quiche, you’ll find this cauliflower version just as comforting but with a lighter, veggie-forward twist. Whether you’re feeding picky kids or hosting friends, it’s a dependable dish that feels elegant with minimal effort. Let’s get cooking — you’ll be slicing into golden quiche in no time!

What is Savory Cauliflower and Red Onion Quiche?

What’s in a name? Savory Cauliflower and Red Onion Quiche? It sounds like the perfect marriage of crunchy vegetables and rich custard, doesn’t it? Think of it as a savory tart that decided to wear a cozy sweater: cauliflower for body, red onion for personality, eggs and cream for that plush embrace. Why might it be called this way — is the cauliflower calling the shots or did the red onion sneak onto the guest list? Either way, it’s proof that “the way to a man’s heart is through his stomach.” Give this quiche a try and see which ingredient steals the show!

Why You’ll Love This

Main highlight: The combination of tender cauliflower and sweet, slightly caramelized red onion creates a deep, layered flavor; add melted cheddar or Gruyere and fresh herbs and you’ve got a rich, savory custard that’s both comforting and bright.
Cost-saving benefits: Making quiche at home uses affordable vegetables and pantry staples, stretches simple ingredients into several meals, and avoids pricey takeout — a great way to feed a family on a budget.
Flavorful toppings and texture: Fresh basil and rosemary add herbal brightness, while the cheese gives a salty, creamy finish. The contrast between the flaky crust and silky filling makes every forkful satisfying.

If you like the textures of a vegetable-packed frittata but want the crowd-pleasing charm of a pie, this is your winner. Ready to bake? Go on — make this for dinner and impress everyone at the table.

How to Make

Quick Overview

This quiche is easy: sauté the vegetables, whisk together a simple egg-cream base, fold in cheese and herbs, and bake until set and golden. The texture is creamy yet firm enough to slice, with a slightly crisp crust edge and browned top. Standout elements include the lightly caramelized red onion and the chewy, nutty cheese that melts into pockets throughout the filling. Prep time is about 15–20 minutes; bake time 30–35 minutes.

Ingredients

1 pre-made pie crust, thawed if frozen and fitted to a 9-inch pie dish
1 cup cauliflower florets, small bite-sized pieces
1 medium red onion, thinly sliced
3 large eggs, room temperature
1 cup heavy cream or milk (choose heavy cream for richer texture, milk for lighter)
1 cup shredded cheese such as cheddar or Gruyere, shredded
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
Salt and pepper to taste
1 tablespoon olive oil or butter, for sautéing (optional)

Directions

Preheat oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish, press gently into the sides, and crimp the edges. If you like a crisper bottom, blind-bake the crust for 8–10 minutes and set aside.
In a skillet over medium heat, warm the olive oil or butter. Add the thinly sliced red onion and sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
Add the cauliflower florets to the skillet and continue to sauté for another 6–8 minutes, until the cauliflower is tender when pierced with a fork. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the 3 large eggs and 1 cup heavy cream or milk until smooth. Season the custard with salt and pepper to taste.
Stir the sautéed vegetables into the egg mixture. Add the 1 cup shredded cheese, 2 tablespoons chopped basil, and 1 teaspoon chopped rosemary. Mix gently to combine.
Pour the mixture into the prepared pie crust, spreading vegetables evenly. Smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, until the filling is set in the center and the top is golden brown. A knife inserted in the center should come out mostly clean.
Allow the quiche to cool slightly (10–15 minutes) before slicing. This helps it set and makes cleaner slices. Serve warm or at room temperature.

Savory Cauliflower and Red Onion Quiche

What to Serve With

Pair this quiche with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A tomato and cucumber salad or simple arugula with shaved Parmesan are great choices. For something heartier, serve with roasted baby potatoes or a warm grain salad. Drinks: a chilled glass of white wine (Sauvignon Blanc or Chardonnay), sparkling water with lemon, or a light iced tea complement the savory flavors nicely. For brunch, add fresh fruit and crusty bread.

Top Tips for Perfecting

Ingredient substitutions: Swap Gruyere for cheddar or fontina depending on what you have. Use half-and-half if you don’t have heavy cream for a lighter result.
Timing adjustments: If your cauliflower is larger, blanch it for 2–3 minutes first to ensure tenderness. If you blind-baked the crust, reduce baking time slightly since filling will set faster.
Flavor enhancements: Add a pinch of nutmeg to the custard for a warm, rounded note. Sprinkle a little extra cheese on top 5 minutes before finishing to create a golden crust.
Common mistakes to avoid: Overcrowding the skillet can steam the vegetables instead of sautéing them, leaving them less flavorful. Make sure to cool the veggies slightly before adding to the eggs so the custard doesn’t become watery.
Texture tip: Letting the quiche rest after baking makes slicing neater and preserves its smooth texture.

Storing and Reheating Tips

Refrigeration: Store leftover quiche covered in the refrigerator for up to 3–4 days. Wrap in plastic wrap or place in an airtight container.
Freezing: You can freeze whole baked quiche or individual slices for up to 2 months. Wrap tightly in plastic and foil, or place in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through, which keeps the crust crisp. For a quick reheat, microwave for 60–90 seconds but note the crust will be softer.
Shelf life details: Best eaten within 3–4 days refrigerated for optimal flavor and texture.

FAQs

Can I use fresh herbs instead of dried?
Yes. Fresh herbs like basil and rosemary add brighter flavor — use about three times the amount of fresh herbs compared to dried.

Can I make this quiche dairy-free or vegan?
For a dairy-free version, substitute a non-dairy milk with a splash of olive oil and use a vegan cheese. For vegan, use a tofu-based custard and vegan cheese, but expect different texture and flavor.

Do I have to use a pre-made crust?
No. You can use a homemade pie crust or a gluten-free store-bought crust. Blind-bake if you prefer a crisper bottom.

How can I tell when the quiche is done?
The center should be mostly set with a slight jiggle. A knife inserted in the middle should come out with minimal, moist crumbs — not liquid.

Can I add other vegetables or proteins?
Absolutely. Spinach, mushrooms, zucchini, cooked bacon, or chopped ham make great additions. Just be sure to cook any salty proteins first and drain excess moisture from wet vegetables.

What’s the best way to prevent a soggy bottom?
Blind-bake the crust for 8–10 minutes, or ensure your vegetables are well-cooked and not watery before adding to the custard.

Conclusion

This Savory Cauliflower and Red Onion Quiche is an easy, comforting dish you’ll return to again and again — quick to assemble, economical, and full of satisfying flavors that please kids and adults alike. If you enjoyed this recipe and want more cauliflower inspiration, check out this classic take on the same idea: Cauliflower and Red Onion Quiche — Tossed. For a creative, cake-like cauliflower dish with a different texture and flavor profile, I also recommend reading about Ottolenghi’s Cauliflower Cake. Go ahead — bake, share, and enjoy this cozy quiche with people you love.