French Onion Soup Quiche

This is another one of the quiches I developed for Joy of kosher and the one that I liked the best. This quiche literally tastes like French onion soup or as close as it can taste with a totally different texture. Of all three quiches I made this one flew off the table the quickest and I plan on making it very often including soon as part of my break-fast menu for Yom Kippur. Only problem is that I took the picture for this quiche outside on a very cloudy, rainy day and the picture just does not do it justice. Traditional French onion soup uses Gruyere cheese on its cheesy crouton topping and while I was in America I actually found a company called "It's a good life" cheese that started selling kosher Gruyere which is readily available at Israeli cheese counters. Finally, I know quiches have a bad rap as "girly" food and men tend to stay away, but bake this quiche and let the aroma fill your house and watch as the men flock to the kitchen (and then photograph the frenzy for future bribing purposes).

French Onion Soup Quiche
2 large onions, diced
2 Tbl butter
1 Tbl olive oil
1 bay leaf
½ tsp dried thyme
3 eggs
1 cup half and half
½ cup sour cream
1 ½ Tbl onion soup mix
1 cup shredded Gruyere (available in Israel by the cheese counter or just use Mozzarella)
Salt and pepper to taste
1 9 inch Pie shell 

Saute the onions with the bay leaf and thyme in the butter and oil. Season with salt and pepper and let them cook about 20 minutes until they are caramelized and golden. Remove the bay leaf and cool the onions. In a bowl whisk the eggs, half and half, sour cream and onion soup mix until well combined and season with salt and pepper to taste. Pile the onions on the bottom of the pie crust and top with egg mixture. Sprinkle the cheese on top and bake for about 40-45 minutes in a 350 degree oven until the center is set and it is golden brown.


  1. Sounds delicious. Great idea for Yom Kippur break-fast ! Thanks

  2. This sounds great!!

    In Israel, what do you use for "half and half" and what do you use for "sour cream"? And what percents?


  3. in israel you can use the 15% cooking cream- or whole milk but I highly recommend the cream- sour cream is the regular shamenet sour cream - it comes in 9 or 15 or even more then that percent- I used 15 I think but with 9 it would be fine as well.

  4. I am gluten free and often do crustless quiche, but here it seems like the onions would get lost. I was thinking of using GF crackers on the bottom just to hold it together. (I havent found a tasty GF crust...) What do you think?

    1. I eat gluten free as well. What I often for crust is shredded potatoes which I think would work here also. Search my blog for potato crusted leek quiche for the recipe. Ive also seen numerous recipes floating around the web for a crust made out of almond flour and butter if that interests you.

  5. What can I use instead of half and half?

  6. How would this taste if I substituted the gruyere with shredded mozzarella?

  7. So excited to try rhis! Where do you find this type of pie crust in Israel?


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