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Onion and Herb Quiche

Onion and Herb Quiche


  • 1 recipe pie dough
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • Black pepper to taste I used about 1/2 teaspoon
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • A pinch of nutmeg
  • 1 cup white cheddar cheese mozerella works too
  • 1 tablespoon of scallion chopped


  1. Pre-bake the frozen crust (also called "blind" baking). Preheat oven to 350°F. Line the frozen crust with aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the pie pan. Place an even layer of dry beans or other pie weights onto the foil.
  2. Bake for 10 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 5 minutes, until dry all over. Remove from oven and set aside.
  3. Add cream and milk to your eggs in a large bowl and whisk. Add the nutmeg, salt, black pepper, smoked paprika and herbs. Whisk vigorously to incorporate a little air into the mix – this keeps the texture of the quiche light and fluffy. Pour the mixture over your prepared crust.
  4. Sprinkle cheese and scallion evenly onto the mixture in the crust and bake for 30-40 minutes, just until set.

  5. Cool on a wire rack. Serve and enjoy!

Recipe Notes

If using fresh herbs, use a tablespoon instead of a teaspoon. For this recipe, I used dry.

You can also replace half and half for the heavy cream.