Healthy Cheese And Onion Quiche {Crustless}

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This healthy cheese and onion quiche is everything you want in a quiche. There’s cheese, sweet onions and a firm texture that’s super easy to slice and pack up, making this one of my best lunchbox recipes using leftovers when I’m trying to mix things up a bit.

In fact, you’ll notice this recipe makes a pretty big quiche: This is for two reasons. One, I have a big family and two, if I’m making this, you can be sure there’s going to be requests for a slice the following day for lunch. And this is so easy, like almost effortless.

Ten minutes to spare (and 9 of those are waiting the the onions to cook )? It’s a golden oldie in this house, made time and time again. Try it, you’ll see why!

Grab the FREE 18 Meal Ideas CHEAT SHEET Here!

This healthy cheese and onion quiche is crustless. You could make this exact recipe and put it in a case (if you do, you’ll want to halve the recipe), but I don’t see the need with this one, and I’ve always cut it into squares, so a crust seems pointless. Feel free to out this in a case though if that’s what you prefer. You could try this wholemeal pie crust recipe here.

Quiche fillings

This quiche is obviously a cheese and onion one but really, you can add most things to a quiche and the end result will be good. The only thing to be aware of is the moisture content. Adding frozen fillings need to be done carefully, and you would need to defrost them and ‘squeeze’ any excess water out.

Anything to ‘wet’ will stop the quiche from setting properly, but most veg are fine, mushrooms, asparagus etc…all work well. You could also add in some bacon or ham if you like, or pretty much anything else.

How to store quiche

Once this quiche is cooked and cooled, it can be stored in the fridge for up to 3 days, in an airtight container like this one.

In this house, we tend to eat quiche cold and have it with a salad, but you could just as easily have it with vegetables.
I don’t freeze this quiche. I have tried and you technically can freeze it, but the texture becomes watery and the flavor just isn’t the same. Maybe it’s just me. You could try freezing one square of this when it’s cooled and seeing what you think.

If you want to reheat this quiche, simply reheat in a hot oven for 5-8 minutes, or pop it into the microwave (uncovered) for 90 seconds.

Grab the FREE 18 Meal Ideas CHEAT SHEET Here!

How to make healthy cheese and onion quiche

Ingredients

• 6 eggs – whisked
• 2 Large onions – thinly sliced
• 2/3 Cup Ricotta cheese
• ½ Cup Strong cheddar cheese – shredded
• Salt & pepper to season
• 1 tsp Olive oil – to fry the onions

Process

• Heat your oven to 180/340
• Fry your onions in the oil on a low heat until soft and caramelized – add a little water if the onions start sticking to the pan. Don’t let the onions burn
• In a large bowl, whisk your eggs. Add the Ricotta cheese and combine both until you have a smooth mixture and the Ricotta has fully combined with the eggs. Season with salt and pepper well
• Add your shredded cheese (leaving a handful of cheese for the top) and mix well
• Line a square baking pan with parchment paper and oil if needed
• Place half your cooked inion on the bottom, then add the quiche mixture
• Then put the rest of the onions onto the mixture evenly
• Cover the top with the remaining cheddar cheese
• Bake for 20-25 minutes. The quiche is cooked and ready to come out of the oven when the top is ever so slightly wobbly. If it look wet, put it back in the oven and check at 5 minute intervals
• Leave your quiche to cool down and the slice and serve, or slice and store

Healthy cheese and onion quiche recipe (to print)

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