Swiss Cheese 'n' Onion Quiche Recipe

5 2 3
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Swiss Cheese 'n' Onion Quiche Recipe

Read Reviews
5 2 3
Publisher Photo
You can add ham cubes, crumbled cooked bacon or cooked medium shrimp to this quiche if you'd like. They're all delicious additions. —Janet Briggs
Recommended: Top 10 Quiche Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing

Ingredients

  • 3 tablespoons butter, softened, divided
  • 1 unbaked pastry shell (9 inches)
  • 1 large onion, chopped
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 tablespoon all-purpose flour
  • 3 eggs
  • 1 cup half-and-half cream
  • 1/4 teaspoon salt

Directions

Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese.
Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Swiss Cheese 'n' Onion Quiche in Test Kitchen Favorites 2004 2005, p177

Nutritional Facts

1 piece: 338 calories, 24g fat (13g saturated fat), 136mg cholesterol, 327mg sodium, 18g carbohydrate (4g sugars, 0 fiber), 12g protein.

  • 3 tablespoons butter, softened, divided
  • 1 unbaked pastry shell (9 inches)
  • 1 large onion, chopped
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 tablespoon all-purpose flour
  • 3 eggs
  • 1 cup half-and-half cream
  • 1/4 teaspoon salt
  1. Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese.
  2. Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Swiss Cheese 'n' Onion Quiche in Test Kitchen Favorites 2004 2005, p177

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MY REVIEW
beropa User ID: 4306597 247969
Reviewed May. 8, 2016

"Add a pinch of baking soda after the onions are softened and they'll caramelize quickly, making an even deeper flavor. The highlight of my Mother's Day Brunch!"

MY REVIEW
Ab0628 User ID: 3440719 77629
Reviewed Oct. 10, 2010

"Great recipe! I just served this to company this morning. Made two; added bacon to the first and bacon, green pepper, and mushrooms to the second. I also used fat free half and half. I will definitely make this again for company."

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