This Vidalia Onion Quiche with Thyme recipe is part of a paid partnership with Vidalia Onions. Thank you for reading and supporting the brands that make this blog possible. As a member of the Amazon Affiliate Program, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.
I love quiches. They are a super versatile dish that can be served at brunch, lunch, or dinner, as an appetizer or main dish paired with a bowl of soup and a green salad. You can eat them hot, warm, or at room temperature… What can be better than that?
I make spinach quiche, ham and asparagus quiche, salmon quiche, leek quiche, and one of my favorite: caramelized onion quiche with fresh thyme…
The Secret for a Flavorful Quiche Crust
Not only I do it with sweet Vidalia onions, that I sauté in butter until they caramelize while infusing them with the subtle flavor of fresh thyme. There is one more secret.
To add more complexity to my quiche crust, I let it cool down and cover the bottom with grated Parmesan cheese once the crust is baked. Then I add the sautéed onions to finally add the mixture of eggs, heavy cream, and more Parmesan. Trust me: the Parmesan addition brings the crust to the next level.
One more thing about the crust recipe: it’s made with the same pie or quiche dough that I’ve been using forever. I only adjusted the ingredient quantities, so there is no waste.
Those who know me know how much I miss growing my own produce and how much I love cooking seasonally. Well, Vidalia onion season is in full swing right now. In fact, they are in season during the spring and summer months.
What Are Vidalia Onions?
Vidalia onions are the sweetest, whitest onions ever. These beautiful pristine onions are hand cultivated and picked by around 100 registered growers. They only grow them in the low sulfur soils of 20 South Georgia counties. The mild winters of Southern Georgia contribute to the unique sweetness of the wonderful Vidalia crop.
Last but not least, Vidalia onions add sweetness and crispness to any dish, and my onion quiche is no exception.
How to Make Vidalia Onion Quiche with Thyme
To make this recipe you’ll need first to make and bake the crust, then caramelize the sliced onions, and finally bake the quiche. Besides your Vidalia onions, you’ll need some utensils and ingredients, including:
- Food Processor
- Plastic wrap
- Rolling pin
- Ceramic pay-quiche dish
- Parchment paper
- Ceramic pie weights
- Wooden cutting board
- Deep pan
- Wooden spoons
- All-purpose flour or gluten-free all-purpose flour
- Sugar or monk fruit
- Sea salt
I hope you like my onion quiche, and keep in mind that Vidalia onions are a delicacy only available in your favorite grocery store from late April to August, so go and get them before they are gone!
Vidalia Onion-Thyme Quiche Recipe
Vidalia Onion Quiche with Thyme
- 1 ¼ of cup flour
- ½ Tbsp. of sugar
- ¼ Tsp. of salt
- 8 Tbsp. of butter for the crust
- 3 Tbsp. of iced water
- 3 Tbsp. of butter to sauté the onions
- 4 cups of Vidalia onions sliced
- 3 sprigs of fresh thyme
- 3/4 cup of Parmesan cheese grated and divided
- 3 eggs lightly beaten
- ½ cup of heavy cream
- Sea salt
- Combine the flour, sugar and salt in the bowl of a food processor, and pulse 2-3 times.
- Add 8 tablespoons of butter and pulse a few times, add the water, one tablespoon at a time, and continue pulsing until the dough is formed.
- Make a disk with the dough, cover it with plastic film and refrigerate for 30 minutes.
- Preheat the oven to 375˚F.
- Extend the dough with a dusted roller on a floured surface, until it is ¼ inch thick.
- Carefully place the dough on the quiche dish, trim the edges decorating it with your fingers.
- Line the quiche shell with parchment paper and place pie weights on top.
- Bake for 20 minutes.
- Transfer the pie shell to a wire rack; take a away the parchment paper and pie weights, and let cool down completely.
- While the crust is the oven, preheat a deep pan, melt 3 tablespoons of butter and sauté the onions with the thyme sprigs, for about 12-15 minutes, until wilted. Let cool down completely.
- Combine the eggs and heavy cream, and whisk in a bowl.
- Add half of the Parmesan cheese, season with salt and pepper. Reserve.
- Cover the bottom of the cold crust with the rest of the Parmesan cheese.
- Distribute the onions on the crust, evenly.
- Pour the egg and cream mixture on the crust.
- Bake at 350˚F for 20 minutes until the quiche is golden.
- Let cool down at least 10 minute before slicing and serving.