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.
Course: Breakfast, Lunchbox
Cuisine: Clean Eating
Keyword: cheese and onion quiche
Servings: 6
Author: Stephanie
Ingredients
6Eggswhisked
2large Onions sliced thinly
⅔CupRicotta Cheese
½Cup Cheddar cheese
Salt & pepper
1tspOlive oilto fry the onions
Instructions
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