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Cumin and Caramelized Onion Quiche
Cumin and Caramelized Onion Quiche
Aromatic cumin seeds and comté cheese underline the deep flavors of this caramelized onion quiche. The easy, crunchy whole wheat crust makes the dish wholesome and approachable!
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When you think of making a quiche, it’s easy to default to classic flavor combinations like ham and cheese (hello, Quiche Lorraine!) or spinach and mushroom. But this Cumin and Caramelized Onion Quiche offers something a little more special. Combining rich, caramelized sweet onions with the toasty warmth of cumin seeds, this dish always makes an impression! The flavor of cumin is intriguing and combines with the sweetness of slowly cooked onions to create a truly comforting flavor profile.
The whole wheat crust itself is a revelation: it comes together super easily (you mix it with a fork!) to create a rustic, earthy base lighter than a buttery shortcrust but still provides the perfect crunch. Using olive oil in the dough adds depth of flavor and makes the process easier and more approachable—even if you’re not an experienced baker. Plus, it’s vegan, making this quiche adaptable for various dietary preferences. You could use this crust to make any other kind of quiches or savory galettes!
What I like most about this caramelized onion quiche is its versatility. It’s substantial enough to be the star of a brunch spread but equally delightful as a light lunch or dinner when served with a citrusy, crisp salad. You can even pack leftovers for an easy weekday lunch—the flavors deepen and develop more with time.
If you love a make-ahead recipe, this quiche fits seamlessly into your plans! You can prepare both the crust and the caramelized onions in advance, store them in the fridge, and assemble the quiche just before baking. And yes, this caramelized onion quiche even freezes beautifully! Make a whole quiche, slice it into individual portions, and freeze them for easy, satisfying meals on the fly.
Whether you’re cooking for a crowd or just meal prepping for yourself, this recipe is sure to become a go-to.
Helpful Tips for Making this Cumin and Caramelized Onion Quiche
What are flaxseeds and why should I use them in the crust?
Flaxseeds are tiny, nutrient-packed seeds often used in vegan baking as an egg substitute. In this recipe, they’re optional, but incorporating them into the crust adds a slightly nutty flavor and boosts the fiber content. Ground flaxseeds work best for even distribution throughout the dough. If you don’t have flaxseeds on hand, don’t worry—the crust will still be delicious without them.
What are cumin seeds and where can I find them?
Cumin seeds are small, aromatic seeds with a warm, earthy flavor. They’re widely used in Middle Eastern, Mexican, and Indian cuisines, but they’re becoming more popular in various dishes due to their bold, unique taste. You can find whole cumin seeds in the spice section of most grocery stores. In this quiche, the cumin seeds bring a beautiful, unexpected warmth that pairs perfectly with the sweetness of caramelized onions. If you only have ground cumin on hand, you can use that and enjoy the same delicious result, but I really like seeing the seeds distributed through the quiche, like sprinkles.
What does Comté cheese taste like? Can I substitute another cheese?
Comté is a French cheese made from unpasteurized cow’s milk, and it has a firm texture with a complex, nutty flavor. It melts beautifully, making it a fantastic addition to quiche. If you can’t find Comté, Gruyère is a common substitute and is slightly easier to find. Gruyère has a similar nuttiness, with a touch more creaminess. Semi-hard cheeses like Emmental or sharp white cheddar can also work in a pinch. However, Comté and Gruyère are preferred for their ability to melt smoothly into the quiche filling, adding a luxurious texture and depth of flavor.
Do I really need to use sweet onions? What difference do they make in terms of flavor?
Sweet onions, like Vidalia or Walla Walla, are perfect for caramelizing because of their high sugar content. When cooked slowly, they turn beautifully soft and sweet, with a rich, jammy consistency that complements the other savory ingredients in this quiche. Regular yellow onions can be used, but the flavor may be sharper and slightly less sweet, so you if you’re using yellow onions, add a teaspoon of sugar at the start of the cooking process to balance out their flavor and facilitate the caramelization process.
Can I use store-bought shortcrust pastry?
Absolutely! If you’re short on time or don’t feel like making dough from scratch, a store-bought shortcrust pastry is a perfectly fine substitution. Just be sure to blind bake the crust before adding the filling to avoid a soggy bottom.
While the homemade whole wheat olive oil crust is delightful and adds an extra layer of flavor and wholesomeness to the dish, the caramelized onion quiche filling is flavorful enough to shine with any good-quality crust. If you want to take this quiche to the next level, try making your own butter-based shortcrust pastry from scratch. My food processor technique is incredibly easy and absolutely foolproof! My recipe includes instructions to make a wholewheat version, too.
VIDEO: Make shortcrust pastry in seconds using your food processor
Can this quiche be made ahead of time and frozen?
Yes! Quiche is a great make-ahead dish. You can prepare it fully, let it cool, and then freeze it whole or in slices. To reheat, simply let it thaw in the fridge overnight and then warm it up in a 325°F (160°C) oven for about 15 minutes to restore the crispness of the crust and heat the filling through. The crust holds up beautifully, even after freezing, making this caramelized onion quiche ideal for meal prep or easy entertaining. You can also prepare the caramelized onions and the dough separately beforehand and assemble the quiche just before baking, if that’s more convenient.
Serving Suggestions
A quiche this flavorful deserves some fresh, light side dishes to round out the meal. For brunch, serve it alongside a simple green salad with a bright citrus vinaigrette to cut through the richness of the filling. You could also pair it with a fruit salad or roasted asparagus for a seasonal touch.
For lunch or dinner, you can follow the seasons to change up the side salad you’re serving the quiche with. In the summer, go for a simple cucumber, tomato, and basil salad. In the fall, a warm kale and beet salad is a delicious companion to the dish. In winter, an orange and fennel salad keeps things fresh!
Whether you’re serving this for brunch with friends, packing it for an easy lunch, or freezing it for a busy weeknight, this Cumin and Caramelized Onion Quiche is sure to be a hit. It’s easy, adaptable, and most importantly, packed with bold, satisfying flavors. Try it once, and you’ll be hooked!
Cumin and Caramelized Onion Quiche Recipe
Ingredients
For the whole wheat and olive oil crust
- 2 cups whole wheat flour
- 1 tsp kosher salt, or fine sea salt
- 1 tsp Herbes de Provence
- 1 tsp ground flaxseeds (optional)
- ¼ cup extra-virgin olive oil
- ½ cup ice water
For the caramelized onion quiche filling
- 1 tbsp extra-virgin olive oil, plus more for greasing the pan
- 2 lb sweet onions (such as Vidalia), thinly sliced
- 1 tsp kosher salt, or fine sea salt
- 3 large eggs
- ¾ cup light cream (15 to 18% m.f.)
- Freshly ground black pepper
- 2 tsp cumin seeds
- 5 oz freshly grated Comté cheese (about 1½ cups), or Gruyère, Emmenthal, or sharp white cheddar cheese
Instructions
For the whole wheat and olive oil crust
- Lightly oil a 9- to 10-in (23 to 25.5 cm) tart pan. (A pan with a removable bottom makes unmolding the quiche really easy.)
- In a mixing bowl, combine the flour, salt, herbs, and flaxseed (if using). Add the oil and mix it in with a fork. Add the water, mix with the fork until absorbed, then knead lightly (do this with just one hand, straight into the bowl) until the dough comes together into a ball.
- Turn the dough out on a lightly floured work surface. Sprinkle a bit of flour over the ball of dough and on the rolling pin. Roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. Do this in quick, assertive gestures to avoid overworking the dough.
- Carefully transfer the dough into the prepared pan and gently press it down to line it neatly. Place the pan in the fridge to rest while you prepare the filling.
For the caramelized onion quiche filling
- In a large nonstick skillet set over medium heat, warm 1 tbsp (15 ml) extra-virgin olive oil. Add the onions, sprinkle with 1/2 tsp (2 ml) of the salt, and stir. Cover, turn the heat down to low, and cook for 30 minutes, stirring occasionally until the onions are soft and translucent.
- Remove the lid, turn the heat to medium-high, and cook for another 10 to 15 minutes, stirring regularly, until the liquid has evaporated and the onions are of a deep brown, caramelized color. (The caramelized onions can be prepared up to 3 days ahead of time, or they can be prepared and frozen for up to 1 month.)
- Let the caramelized onions cool to room temperature.
To blind bake the whole wheat crust
- Preheat the oven to 350°F (175°C).
- Take the prepared quiche crust out of the fridge. Using a fork, prick the bottom of the crust several times. Ease a large sheet of parchment paper into the crust, letting the sides come up and out of the pan. Fill the pan with pie weights or dry peas. Bake the crust for 10 minutes.
- Remove from the oven, pull up the parchment paper with the pie weights and set them aside to cool. Return the crust to the oven and bake for 5 minutes, until the crust looks dry and set.
- Remove the blind baked crust from the oven, leaving the oven on. Set aside until the filling is ready.
To assemble and bake the quiche
- In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining 1/2 tsp (2,5 ml) salt, the pepper, and the cumin seeds. Fold in the cheese and onions, then pour the filling into the tart shell. Use a spatula to spread out the onions and the cheese.
- Set the tart pan over a larger baking sheet to prevent any spilling. Bake for 35 minutes, until the top of the caramelized onion quiche is golden and the center is still slightly jiggly (be careful not to overcook it). Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is fully set. Transfer the quiche to a wire rack and cool for 15 to 20 minutes. (The caramelized onion quiche is easier to slice after cooling.)
- SERVING: Serve the caramelized onion quiche with a simple green salad with a citrusy dressing.You can also pick a side dish according to the seasons: In the summer, go for a simple cucumber, tomato, and basil salad. In the fall, a warm kale and beet salad is a delicious companion to the dish. In winter, an orange and fennel salad keeps things fresh!
- MAKE-AHEAD TIP: You can make this caramelized onion quiche up to two days ahead of time. Let it cool completely, when refrigerate. Once cool, you can also wrap the quiche tightly and freeze for up to 1 month. Thaw the quiche overnight in the refrigerator. To reheat the caramelized onion quiche, place it in a 325°F (175°60 oven for 15 minutes. Slice and enjoy!
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Author: Marie Asselin
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