Crustless French Onion Quiche

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Elevate your breakfast with this savory quiche!

Straight out of the WOT Test Kitchen we’re bringing you this Crustless French Onion Quiche — A breakfast or brunch recipe that is a delicious fusion of rich and savory flavors. This recipe combines the richness of caramelized onions with the subtle sweetness of sherry.

WOT to know about this recipe: For this recipe, you can use cooking sherry or cream sherry — If you’re not familiar with cream sherry it is important to know there is no actual cream in cream sherry. Cream sherry is a base blend of Amontillado or Oloroso wine that has been topped with Pedro Ximenez, a sweeter wine. Cooking sherry can be purchased in the grocery store because it contains little to no alcohol. Cream sherry can be purchased at a liquor store or if your grocery store sells alcohol, it would be in the wine section. Either of these sherry products once opened do not need refrigeration and will keep for at least 12 months.

If you love French onion soup, this may become your new favorite breakfast. PS: Speaking of French Onion Soup, looking for a recipe? Then take a look at our Better for You French Onion Soup here.

The best part about making quiche? You can bake it ahead of time and reheat it when you are ready to serve it.

Crustless French Onion Quiche

Course Breakfast, Side Dish

Cuisine French

Prep Time 15

Cook Time 45

Resting Time 5

Total Time 1

Equipment

11" Pie Plate

Ingredients

2 tbsp olive oil
4 medium yellow onions, thinly sliced
3/4 tsp Kosher salt divided
1/4 cup cooking sherry or cream sherry
1 tsp butter or olive oil to prepare the pie plate
8 large eggs
1 3/4 cups whole milk
1/4 tsp onion powder
⅓ cup all-purpose flour or GF all-purpose flour
1 cup Swiss or Gruyere cheese, shredded
2 tbsp chopped fresh chives

Instructions

Preheat oven to 350 degrees F. Convection oven setting is ideal.
Heat oil in a medium-sized skillet. Add onions and ¼ teaspoon of Kosher salt and cook over medium-low heat with a lid on for 8-10 minutes, stirring often, until very soft and starting to caramelize.
Add the sherry and let cook for 5 minutes on low heat. Set aside to cool.
Butter or oil the inside of the 11” pie plate.
In a large bowl, whisk eggs and milk. Whisk in onion powder, ½ teaspoon Kosher salt, and flour, and mix until smooth.
Stir in the cheese and chopped chives.
Pour the egg mixture into the prepared dish.
Using tongs, gently place the slightly cooled caramelized onions into the egg mixture, distributing them evenly.
Bake for 40-45minutes or until quiche is set.
Allow to cool for 5 minutes before slicing and serving.