Why You’ll Love This Recipe
This French Onion Crustless Quiche brings together all the flavors of a classic French onion soup—deeply caramelized onions, rich eggs, and savory cheese—without the fuss of a crust. It is naturally gluten-free, simple to prepare, and incredibly comforting. The slow-cooked onions add sweetness and depth, while the custardy egg base keeps everything silky yet substantial. I’ve even tested this recipe with almond milk in place of cream, and it still produced a beautifully tender texture, making it a great option for lighter mornings. Whether you are hosting brunch or preparing meal-prep breakfasts for the week, this quiche delivers elegance with minimal work. Serve it warm with a fresh salad or enjoy chilled slices straight from the refrigerator; it holds up wonderfully either way.
Print
French Onion Crustless Quiche Recipe: A Cozy, Elegant Breakfast Classic
- Total Time: 50 mins
- Yield: 4 servings
Description
A rich and savory crustless quiche packed with caramelized French onions, eggs, cream, and cheese—perfect for a low-carb breakfast, brunch, or light dinner.
Ingredients
- 3 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1 tbsp balsamic vinegar (for deglazing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a pie dish or baking dish.
- Heat butter and olive oil in a skillet over medium heat. Add sliced onions and cook slowly until golden and caramelized, about 20–25 minutes. Deglaze with balsamic vinegar if using.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and thyme.
- Spread caramelized onions evenly in the greased dish and sprinkle Gruyère cheese on top.
- Pour the egg mixture over the onions and cheese.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- For extra flavor, add a splash of white wine while caramelizing the onions.
- Substitute Gruyère with Swiss or mozzarella if preferred.
- This quiche reheats well and can be frozen.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Onions
Slowly caramelized onions are the backbone of this quiche. They add sweetness, richness, and that classic French onion flavor that defines the dish.
Eggs
Eggs provide structure and create the custard-like filling that makes crustless quiche so satisfying.
Milk or cream
These add richness and smoothness to the custard. Almond milk also works well if you prefer a lighter version.
Gruyère cheese
Gruyère adds nutty, savory depth. It melts beautifully, echoing the warm, comforting notes of French onion soup.
Butter
Used for caramelizing the onions, butter enhances their sweetness and adds richness.
Olive oil
Pairing olive oil with butter prevents burning during the long caramelization process.
Salt
A small amount enhances the natural sweetness of the onions and balances the custard.
Black pepper
Freshly ground pepper adds earthy warmth and balances the richness of the dish.
Thyme
A touch of thyme complements the onions and provides subtle herbal notes.
Parmesan cheese
Sprinkled on top, Parmesan adds a savory crust and deepens the cheesy flavor.
Directions
Begin by caramelizing the onions: slice them thinly and cook slowly in a mixture of butter and olive oil over medium-low heat until deeply golden—this step can take 25 to 35 minutes, but it is essential for achieving rich flavor. Season with salt, pepper, and a pinch of thyme once they reach a deep amber color. Preheat your oven and lightly grease a pie dish or quiche pan. Spread the caramelized onions evenly across the bottom.
In a separate bowl, whisk together the eggs, milk or cream, additional salt, and pepper until the mixture is smooth and slightly frothy. Stir in most of the Gruyère, reserving a little for the top. Pour the custard over the onions, allowing it to settle and fill the spaces between them. Top with the remaining Gruyère and a sprinkle of Parmesan for a beautifully browned finish. Bake until the center is set and the top is golden. Let it cool slightly before slicing to help the quiche maintain its shape.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 6
Prep time: 15 minutes
Cook time: 40–45 minutes
Cooling time: 10 minutes
Storage/reheating
Store covered in the refrigerator for up to four days. Reheat slices in a low oven until warmed through, which helps maintain the custard texture. You can microwave it, but reheating slowly produces a better result. This quiche also freezes well—wrap tightly and thaw overnight in the refrigerator before reheating.
Variations and Customizations
Mushroom and Onion
Sauté sliced mushrooms with the onions for an earthier, heartier flavor.
Caramelized Shallot
Replace some of the onions with shallots for a sweeter, more delicate base.
Spinach and Onion
Fold fresh spinach into the custard for extra color and nutrients.
Bacon Onion Quiche
Add crisp bacon pieces for a smoky, savory twist.
Goat Cheese and Herb
Swap Gruyère for goat cheese and mix in herbs like chives or parsley.
Onion and Leek
Combine onions with leeks for layered sweetness and a softer texture.
Heavy Cream Indulgence
Use all heavy cream in place of milk for an ultra-rich, decadent custard.
Dairy-Free
Use dairy-free cheese and almond milk; I’ve tested this variation, and the result stays custardy and flavorful.
Extra-Cheesy
Increase the cheese by 25 percent for a richer, more robust savory profile.
Rustic Provençal
Add rosemary and a hint of white wine to the onions for a more aromatic variation.
FAQs
Why is my quiche watery?
Overbaking or using too much liquid can cause curdling. Bake until just set.
Can I make this ahead?
Yes, it reheats beautifully and can be baked a day in advance.
Can I use pre-shredded cheese?
You can, but freshly grated cheese melts more smoothly.
Do I need to blind bake anything?
No, this crustless quiche skips that step entirely.
How thin should I slice the onions?
Slice them thinly so they caramelize evenly and integrate well into the custard.
Conclusion
This French Onion Crustless Quiche combines classic French flavors with accessible techniques, creating a dish that feels both comforting and refined. With its sweet caramelized onions, creamy custard, and rich cheese topping, it is versatile enough for brunch, lunch, or a light dinner. Whether you prepare it as written or explore one of the suggested variations, this quiche delivers reliable results and timeless flavor every time. Enjoy a warm slice on a leisurely morning or savor it chilled for a simple, elegant meal.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!