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Savory Caramelized Onion Zucchini Quiche with Swiss Cheese

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A comforting and flavorful quiche featuring slow caramelized onions, tender zucchini ribbons, and nutty Swiss cheese in a creamy custard filling with a flaky crust. Perfect for brunch or light dinners.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 2 large yellow onions, thinly sliced
  • 2 medium zucchinis, thinly sliced or cut into ribbons
  • 1 ½ cups shredded Swiss cheese (Emmental or Gruyère recommended)
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Set your pie crust in the 9-inch pie dish and prick the bottom gently with a fork to prevent bubbling.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 30-35 minutes until the onions turn deep golden brown and sweet. Add a splash of water if onions start to stick.
  3. Push the caramelized onions to the side, add the minced garlic to the pan, and sauté for 1 minute until fragrant. Add the zucchini slices and cook for about 5-7 minutes until just softened but still holding their shape. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, and ½ cup whole milk until blended. Add a pinch of salt, pepper, and fresh thyme leaves if using. Do not overbeat.
  5. Evenly spread the caramelized onion and zucchini mixture over the pie crust. Sprinkle the shredded Swiss cheese evenly on top. Pour the custard gently over the filling, allowing it to settle without overflowing.
  6. Place the pie dish on the middle rack and bake for 35-40 minutes. The quiche is done when the custard is set but still slightly jiggly in the center and the top is golden brown. A toothpick inserted should come out mostly clean with a few moist crumbs.
  7. Let the quiche rest for at least 15 minutes before slicing to allow the custard to firm up.

Notes

Caramelize onions slowly over low heat to avoid burning and bitterness. Use a preheated baking sheet under the pie dish to prevent soggy crust. Rest quiche for at least 15 minutes before slicing. Shield crust edges with foil if browning too quickly. Freshly grate cheese for best melt and flavor.

Nutrition

Keywords: caramelized onion quiche, zucchini quiche, Swiss cheese quiche, savory quiche, easy quiche recipe, brunch recipe, homemade quiche

Find it online: https://emmaoven.com/savory-caramelized-onion-zucchini-quiche-recipe-easy-homemade-swiss-cheese-quiche/