Spicy onion quiche is perfect served as a side for dinner, lunch, brunch or even a pot luck with friends. The sweet tenderness from the onions, paired with the spiciness of the chili peppers creates a classic ying and yang flavor you will love. Why not step outside the box a little and give this quiche a try.
So many of us are always searching for a great side dish to go with our main course or weekend brunch. Spicy onion quiche is a fantastic side to any meat dish, cooked indoors or on the grill. It’s also a perfect side or stand alone for lunch or brunch. Caramelizing the onions creates a fantastic sweet and spicy contrast with the chili peppers making this no ordinary plain Jane quiche. This quiche is good enough to headline your brunch spread on the weekend!
Quiche was a popular dish in America back in the later part of the 20th century. A classic European dish of which numerous countries can claim a part in creating, was transformed in America and became almost unrecognizable from the traditional dish. Our version of the classic returns to its origins as a light dish, however, our addition of chili peppers and cumin create a unique flavor that perfectly fits into our desire to create delicious food that is loud and full of flavor. Most of us have tried quiche and either became tired of it due to its mundane taste or did not have great success in its preparation. Let’s address many peoples curiosities and questions about quiche.
Where did quiche originate?
The origin of quiche is a bit complicated. Most credit the French with inventing quiche. Like most popular food, its origin is not so straight-forward. The art of baking with eggs and spices goes back to medieval and Roman times. Some point to German cooking being part of the lineage of quiche with the dish kuchen or kiche. Quiche came to America in the 1950’s and became ultra popular in the 1970s.
Can quiche be made without pastry crust?
Yes, however the dish would then be a frittata. Still delicious and a bit lighter, but technically not a quiche. We prepared this recipe without the crust and it was still a keeper. A bit different texture without the crust, but you are improving the nutrition by eliminating the fat and calories inderent with the crust. We prefer using the crust, however, if nutrition is a major concern this “frittata” was delicious.
Is spicy onion and cheese quiche healthy?
The filling to the quiche is definitely healthy. The filling is limited to onions, eggs, milk, cheese and spices. No sour cream or heavy cream is used. The pastry or crust will make the dish heavier as animal or a non animal fat is integral into making a pastry dough or crust.
Why is my quiche watery or soggy?
The most common cause for a watery or soggy quiche is over cooking, undercooking, using too many watery vegetables or getting the egg to milk ratio wrong.
It is fairly simple to correct the over and undercooking dilemma. Many quiche recipes utilize vegetables that are loaded with water, such as spinach, tomatoes or zucchini. Putting too many of these types of vegetables in your quiche without removing excess water will result in a soggy quiche. This recipe will not posses this problem. Lastly, the proper ratio for a quiche is 4 eggs to 1 cup of milk. Wandering from this could result in a soggy quiche.
Can I place raw onions into my quiche?
No, cooking the onions first removes water and most importantly adds to the flavor of the onions. If you have the time, try caramelizing the onions for a more intense flavor.
When is the onion translucent?
When the onion is sautéed, once the color of the onion changes from white to clear it is translucent.
Can I make quiche without cream or sour cream?
Absolutely. This recipe does not include any cream or sour cream.
Is spicy onion and cheese quiche vegetarian?
The internal ingredients of this dish are vegetarian, but not vegan. Store bought pie crust can include animal fat. If this is a concern, you must inspect the ingredients of the pie crust to ensure it is vegetarian or make your own crust.
How do you make Spicy Onion and Cheese Quiche?
This is a relatively simple dish to prepare. If using a store bought crust, place in a pie pan, top with foil and dry beans and bake 12-15 minutes. Using the dry beans is optional, however, we find it does help to keep the crust from developing bubbles. Remove from oven. Remove foil and beans and bake for another 5-8 minutes.
While the crust bakes, cut onions into slices and sauté being careful not to burn. Cook until they begin to soften. Add green onions, cumin, jarred jalapeño peppers and habanero flakes (to your preference, habaneros can be very hot). Place onions into pie crust. Sprinkle with cheese, then pour the egg and milk mixture over the onion and cheese mixture. Bake for 35-40 minutes.
Enjoy this Recipe?
First, thanks for visiting our site. If you have tried this recipe please consider giving us 5 stars and commenting below. Your comments will help us improve our future content.
If you would like to see more of our recipes, the links below will direct you to our most recent blog posts. Better yet, subscribe below and you will be notified as soon as we post something new. To subscribe we only need an email and a few seconds of your time.
- How to Use Asian Cuisine Ingredients to Create Healthy Tasty Meals
- 5 Essential Utensils for Asian Cuisine
- Crusine how to get started
- How to eat healthy
- Cooking and health how to cook healthy every day
Spicy Onion Quiche
6
servings20
minutes40
minutesA light, unexpectedly flavorful quiche loaded with sweet onions and heat that you can control.
Ingredients
1 Tbs Butter
1 pkg Pillsbury Pie Crusts
1 bag Dry beans or pie weights (optional) but recommended
2 large Vidalia or Spanish onions sliced then cut in half
3 Green onions (scallions) chopped
1/2 tsp Ground cumin
1-2 Tbs Jarred jalapeños chopped
Sprinkle of habanero flakes to taste
3/4 cup shredded cheddar cheese
4 eggs
1 1/4 cups milk
1/2 tsp salt
Flat leaf parsley (optional) for garnish
Directions
- Preheat oven to 375 degrees F. Remove one pie crust from package and allow to come to room temperature. Line a 9 inch pie dish with the pie crust. Press dough firmly along the bottom and sides of the pan. Prick the bottom and sides of the dough with a fork to prevent bubbling. If there are any cracks in the dough, simply wet your finger and gently press and repair it. Line dough with foil and fill with bag of dry beans. Bake for 12-15 minutes, until dough has just set. Remove from oven and lift foil and beans from dough. Return crust back to the oven for another 5-8 minutes or until nicely golden. Set aside.
- While pie crust is baking, melt butter in a large skillet on medium heat. Add the Vidalia onions and cook for approximately 15-20 minutes or until onions have softened. Add the green onions and cook for 1 minute. Add chopped jalapeños, cumin and habanero flakes. Stir to combine. Set aside.
- In a bowl, whisk the eggs, milk and salt. Set aside.
- Spread the onion mixture on the bottom of the prepared pie crust. Sprinkle with the cheddar cheese. Pour the egg mixture over the top. Bake for 30-40 minutes or until filling has set. Garnish the top with flat leaf parsley. Enjoy!Loading gallery media…
Recipe Video
Notes
- Monterey Jack cheese may be substituted or another cheese of your choice.
- I ran out of foil paper so I lined the pastry dough with parchment paper before adding the beans and baking. Either will work.
Did you make this recipe?
Tag @Thefiftiesfightclub on Instagram and hashtag it with #Duelingweberslive
Like this recipe?
Follow @Thefiftiesfightclub on Pinterest
