Savory Cauliflower and Red Onion Quiche

This Savory Cauliflower and Red Onion Quiche is a satisfying, veggie-packed dish that’s perfect for breakfast, brunch, or even dinner. With a flaky crust, a creamy egg filling, and the rich, earthy combination of roasted cauliflower, sweet red onion, and herbs, it’s a flavorful way to make the most of simple ingredients.

Why You’ll Love This Recipe

I love how easy and versatile this quiche is. It’s a great way to use up vegetables I already have on hand, and the flavors of cauliflower and red onion pair beautifully with creamy eggs and melty cheese. It’s also perfect for prepping ahead—I often make it the night before and just reheat a slice when I want a quick, hearty meal. Whether I’m serving it for brunch or packing leftovers for lunch, this quiche is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pre-made pie crust
1 cup cauliflower florets
1 medium red onion, sliced
3 large eggs
1 cup heavy cream or milk
1 cup shredded cheese such as cheddar or Gruyère
Fresh basil, chopped
Fresh rosemary, chopped
Salt and pepper to taste

Directions

I preheat the oven to 375°F (190°C).

In a skillet, I sauté the cauliflower and sliced red onion until they’re tender and slightly caramelized.

In a large bowl, I whisk together the eggs, cream or milk, salt, and pepper until well combined.

Then, I stir in the cooked vegetables, shredded cheese, fresh basil, and rosemary.

I pour the entire mixture into the prepared pie crust, spreading it evenly.

I bake the quiche for 30 to 35 minutes, until the filling is set and the top is golden brown.

After baking, I let it cool slightly before slicing and serving.

Servings and timing

This quiche serves 6 to 8 people and takes about 15 minutes of prep time, with 30 to 35 minutes in the oven. In total, it’s ready in around 45 to 50 minutes—ideal for a relaxed brunch or a cozy dinner.

Variations

I sometimes swap out the cauliflower for broccoli or use leeks instead of red onions for a milder flavor. Adding a handful of spinach or kale boosts the greens, and crumbled feta or goat cheese adds a tangy twist. For a heartier version, I occasionally mix in chopped smoked salmon.

Storage/Reheating

I store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual slices in the oven at 350°F for about 10 minutes, or microwave them for 1 to 2 minutes until heated through. It also tastes great cold, straight from the fridge.

FAQs

Can I use frozen cauliflower?

Yes, I often use frozen cauliflower when I don’t have fresh. I make sure to thaw and drain it well before sautéing to avoid excess moisture.

Can I make this quiche crustless?

Absolutely. I sometimes skip the crust and bake the filling in a greased pie dish for a lower-carb version—it still holds together nicely.

What’s the best cheese to use?

I usually go with cheddar or Gruyère for a rich, savory flavor, but Swiss, mozzarella, or even feta work great depending on what I have.

Can I prepare this quiche ahead of time?

Yes, I often make it the day before and reheat slices as needed. It also freezes well—just wrap it tightly and freeze for up to 1 month.

How do I know when the quiche is fully cooked?

I check that the center is set and no longer jiggly, and that the top is lightly golden. A knife inserted in the middle should come out clean.

Conclusion

Savory Cauliflower and Red Onion Quiche is my go-to for a comforting, veggie-filled dish that’s easy to customize and perfect any time of day. With just a few simple ingredients, I end up with a flavorful, satisfying meal that always hits the spot.

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