This is a wonderful, easy green onion quiche with cheese and dill, perfect for brunch, a picnic, or a casual gathering with friends.
This green onion quiche is super quick and easy to make, yet it always leaves a lasting impression. Itโs also super flexible, so you can just use whatever youโve got in the fridge or pantry. And you donโt even need to sit down at the table to eat it.
Perfect for easygoing evenings when you want something tasty without spending too much time in the kitchen. Try this Asparagus and Salmon Quiche next!
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Recipe ingredients
Green onions and scallions are the same. Spring onions have a thicker bulb; you can use any of them. Check out more green onion recipes like Green Onion Pasta or Roasted Green Onions.
Crust: You can use a store-bought pie crust, but making today's crust is really easy.
Bell peppers: I used three colorful mini bell peppers because I had them. But one regular-sized red, yellow, or orange bell pepper is perfect.
Cheese: Equal amounts of feta and Gouda or Cheddar.
Herbs: Dried Herbes de Provence can be replaced with an Italian dried herb mixture or other dried herbs. I love dill, but parsley or other fresh herbs are ok, too.
See the recipe card for full information on ingredients and quantities.
How to make green onion quiche?
Make the crust
Place the flour, salt, cold butter, and dried herbs in the food processor. Process until the mixture resembles breadcrumbs. Add the cold water and process for just a few seconds until the dough starts to come together.
Turn everything onto the working surface and knead very briefly to form a ball. Wrap it in plastic foil and refrigerate it for about an hour.
Pre-bake the crust
Flatten the dough and press it into the quiche form so no rolling is necessary. Prick the crust with a fork all over.
Bake in the preheated oven for about 10 to 12 minutes until slightly golden. Remove it from the oven and sprinkle the dried breadcrumbs evenly on top. Sprinkling the crust with dried breadcrumbs prevents it from becoming soggy once you've added the filling.
Tip: The crust might puff up a little during the first bake, but thatโs no big deal. Once you add the filling, it settles back down. You could blind bake it if you want it all neat and perfect, but honestly, just pricking it with a fork works just fine.
Fill and bake
Beat the eggs in a bowl. Add the cheese, vegetables, dill, salt, and pepper, and mix well. Pour the filling into the pre-baked quiche crust and bake the quiche with cheese for 30-35 minutes or until golden and set.
Make in advance
Make in advance: You can make the dough 3โ4 days ahead and keep it in the fridge, wrapped in cling film. Or make it weeks in advance and freeze it until you need it.
The crust can be pre-baked a day ahead โ just let it cool, then refrigerate. Before baking, sprinkle with breadcrumbs and add the filling.
You can also prepare the filling a few hours in advance and keep it in the fridge until you're ready to use it.
Store, freeze, and reheat
Refrigerate the leftovers for 2-3 days in an airtight container. You can reheat them before serving, but they are great at room temperature as well.
Freeze the baked and cooled green onion quiche. Wrap it well in plastic wrap and freeze it for up to 3 months. Defrost in the fridge and reheat it before serving.
Reheat in a preheated oven at 325ยฐF/ 160ยฐC for 20โ25 minutes, or until heated through.
Green Onion Quiche
Ingredients
Quiche crust:
- 1โ cup all-purpose flour Note 1
- ยฝ teaspoon fine sea salt
- โ cup + 1 tablespoon unsalted butter very cold
- 1 teaspoon dried Herbs de Provence Note 2
- ยผ cup cold water
Filling:
- 2 bunches of green onions
- 1 red bell pepper or yellow or orange or a mixture
- 2 eggs
- ยพ cup feta crumbled
- ยฝ cup grated Gouda or Cheddar
- 1 small bunch of dill or other herbs
- fine sea salt and black pepper
- 2 tablespoons dried breadcrumbs
Instructions
Quiche crust:
- Make crust: Place the flour, salt, cold butter cubes, and dried herbs in the food processor. Process until the mixture resembles breadcrumbs, then add the cold water and process for just a few seconds until the dough starts to come together.1โ cup all-purpose flour + ยฝ teaspoon fine sea salt + โ cup + 1 tablespoon unsalted butter + 1 teaspoon dried Herbs de Provence + ยผ cup cold water
- Chill the dough: Turn the dough onto the working surface and knead briefly to form a ball. Wrap it in plastic foil and refrigerate it for about an hour.
- Preheat the oven to 180 degrees Celsius/ 360ยฐF/ 180ยฐC.
- Take the dough out of the fridge, flatten it well, and press it in the pie dish. You could also roll it, but I find pressing it works just as well in this case.
- Bake crust: Prick it with a fork all over and bake it for about 10 to 12 minutes until slightly golden.
Quiche filling:
- Prepare ingredients: Cut the green onions into fine rings, dice the peppers, and chop the dill. Crumble the feta with your hand or with a fork, grate the Gouda or Cheddar cheese2 bunches of green onions + 1 red bell pepper + 1 small bunch of dill + ยพ cup feta + ยฝ cup grated Gouda
- Beat the eggs, add the cheese, vegetables, dill, some salt and pepper, and mix well.2 eggs + fine sea salt and black pepper
- Take the quiche crust out of the oven and sprinkle the dried breadcrumbs evenly on top. This will prevent the dough from becoming soggy.2 tablespoons dried breadcrumbs
- Pour the filling into the form and continue baking for 30 to 35 minutes until the quiche is golden and set.
- Take out of the oven, let cool slightly and serve with a green salad on the side.
Notes
- Measurements: A digital kitchen scale will give you the most precise measure, ensuring the best bake possible.
- Instead of Herbes de Provence, you can use an Italian dried herb mixture or other dried herbs.
mjskit says
Oh the joys of motherhood! ๐ I, too, never thought I would make a quiche, especially on a regular basis, but that has changed. I love quiche and yours looks full of great flavors. Two bunches of green onions sounds like a wonderful vegetable base and the mix of feta and gouda- fabulous! Thanks for such for a creative recipe!
Adina says
Thank you, MJ. ๐
Brie says
This quiche and your orange tirimisu recipe have my spring holiday meals covered! I hope you get to enjoy a peaceful Monday morning and a slice of this delicious looking quiche ๐
Adina says
I hope you do try them, Brie. Especially that tiramisu!!!!
Lisa | Chocolate Meets Strawberry says
Adina, this quiche looks fantastic! I go weak at the knees for anything with pastry, so I was bound to love this one! I really hope you find a quiet, kid-free moment soon. We don't have kids but I really know that "just leave me alone for ONE MINUTE!!" kind of feeling!! Hope you are having a great week so far ๐
Adina says
Thank you, Lisa. This week has definitely started better than the last one. And is the same with me and pastry, and that is probably the main reason why I only make a quiche when guests are coming, otherwise I end up eating way too much of it.
Thao @ In Good Flavor says
I hope you finally got some reprieve from all that chaos and confusion, Adina!! Having ran a daycare for 16 years, I value solitude and silence. The quiche looks so good! I love all that green onion and the flaky crust!
Adina says
Thank you, Thao. And thank God is Monday and I have 4 free hours today. ๐
Denise Browning@From Brazil To You says
It looks and sounds delicious!!!!! Love quiche... It is one of those comforting dishes.
Adina says
Thank you, Denise.
allie @ Through Her Looking Glass says
Dear Adina, wish I could rescue you, my dear. But this mama of four boys (!) has her hands full already! ๐ Peace and tranquility sure can be elusive. I try to remind myself they'll be gone all too soon and then I'll be missing these little voices. (Sometimes that helps. HA.) Lovely quiche and I'd love this with a glass of pinot. (AFTER the kids are in bed.)
Adina says
That's exactly what I keep saying to myself to be able to keep going sometimes, they'll get big way too soon and won't find it cool anymore to spend the day in my living room. Four boys is really something!!!