French Onion Quiche

French Onion Quiche

Decadent and delicious French Onion Quiche just in time for Mother’s Day brunch. Want to make it Whole30? Ditch the crust and cheese to go frittata style.

Servings: 4-6 Prep Time: 30 minutes Total time1 hour 5 minutes



  • 1/3 cup LonoLife Chicken Bone Broth
  • 1.5 lbs while onion, sliced
  • 2 tbsp butter or ghee
  • 1 14 oz pre-made pie crust (keep it simple)
  • 1.5 cup Gruyere cheese, shredded
  • 6 eggs
  • ½ cup cream or half and half
  • ¼ tsp salt
  • 1/8 tsp black pepper


• Pre-heat oven to 350 degrees

• Cook the onions: Heat a large skillet over medium high heat. Add in butter. Add chopped onions and sprinkle with salt, cook and monitor for 15 minutes. Cook until soft and translucent. Reduce heat to low and cook for an additional 15 minutes. Add bone broth and cook until cooking liquid has evaporated.

• Prepare the filling: In a medium sized bowl, whisk together 6 eggs along with a half cup cream. Sprinkle in salt and pepper. Shred Gruyere cheese.

• Add filling: Add half the onions in an even layer to the bottom of the crust. Then add ½ of the shredded cheese. Repeat process, then add scrambled egg mixture over the onions and the cheese.

• Bake: Bake for 30-35 minutes or until eggs are set and a toothpick comes out clean when inserted in the middle.

Recipe adapted from: Thyme and Joy

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