These crustless mini quiches are packed with savory caramelized onions and flavorful cheese. This technique for making caramelized onions uses way less fat, and by using sweet onions (like Vidalia, if you can find them), you don't need to add the sugar some recipes call for., November 2022


Credit: Ali Redmond

Recipe Summary

1 hr
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onions and 1 teaspoon salt; stir to coat. Reduce heat to low and cook, covered, for 5 minutes. Remove the lid and stir. Cook, uncovered and stirring every few minutes, until the onions are melted and a deep amber brown, 35 to 45 minutes. If fond (brown coating) builds up on the pan, add water, 1 tablespoon at a time, to deglaze the pan, then use a wooden spoon or spatula to scrape all that flavor back into your onions. Transfer the caramelized onions to a large bowl and let cool to room temperature, about 20 minutes.

  • Preheat oven to 375°F. Coat two 24-cup nonstick mini muffin tins with cooking spray.

  • Whisk eggs, half-and-half, pepper and the remaining pinch of salt in a large bowl. Combine the onions, cheese, nuts (if using) and thyme (or parsley) in a medium bowl; mix well. Add the onion mixture to the egg mixture; whisk to combine. Working quickly, spoon the mixture into the prepared muffin cups, filling each about 3/4 full (about 1 1/2 tablespoons). Every so often, give the mixture a stir to ensure the ingredients are staying evenly suspended in the custard. 

  • Bake, rotating the pans front to back and side to side halfway, until a knife inserted into the center comes out completely clean, 15 to 20 minutes. Immediately invert the muffin tins to transfer the mini quiches onto a baking sheet. Let cool on the sheet pan to room temperature, about 15 minutes.

To make ahead

Refrigerate caramelized onions (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate quiches for up to 3 days. Or freeze uncovered in a single layer on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months.


Two 24-cup nonstick mini muffin tins


For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Facts

1 mini quiche
41 calories; protein 2g; carbohydrates 1g; fat 3g; saturated fat 2g; mono fat 1g; cholesterol 32mg; vitamin a iu 110IU; vitamin c 1mg; vitamin d iu 7IU; folate 6mg; sodium 88mg; calcium 38mg; magnesium 3mg; phosphorus 31mg; potassium 24mg; niacin equivalents 1mg; selenium 3mcg.