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Savory cauliflower quiche with red onion and herbs
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Savory Cauliflower and Red Onion Quiche

Creamy, flavorful, and perfectly comforting, this Savory Cauliflower and Red Onion Quiche is a true crowd-pleaser.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main
Cuisine: French
Keyword: Easy
Servings: 6 servings

Equipment

  • Skillet
  • Mixing Bowl
  • Pie Dish

Ingredients

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)

Instructions

  • 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.

Notes

Store leftover quiche covered in the refrigerator for up to 3–4 days. You can freeze whole baked quiche or individual slices for up to 2 months.