A wonderful, easy green onion quiche with cheese, perfect for brunch, a picnic, or another casual gathering with friends.
Quiche is something that I never make just for us, I always make an easy quiche for guests, for an evening when we just want to have a beer or a cup of wine, without making a big deal about what we eat.
Quiche is quick to make, yet it makes an impression most of the time (many people think is so difficult to make – which it isn’t), is versatile, so you can use stuff you just happen to have in the fridge or pantry and you don’t really have to sit at the table to eat it.
That makes it a perfect choice for easy evenings when you want to serve something delicious without spending too much time in the kitchen.
Table of contents
What do you need?
Green onions/Spring onions/ Scallions
I am always a little confused about these names. Although I read about the differences between green onions, spring onions and scallions a couple of times before, I still forget them until the next time I have to use the names again for one blog post or another.
To clarify again: green onions and scallions are the same things. They are harvested before forming a bulb, so they are rather slender. Their taste is less intensive than the taste of spring onions. We mostly eat them raw with open-faced sandwiches or in salads.
The confusing thing is that the American scallions or green onions are called spring onions in Canada and the UK.
Spring onions are grown for longer and this allows them to form a thicker bulb at the base. They are normally planted in autumn and harvested in spring, that is why they are called spring onions.
You can use whatever to make this recipe. I buy, cook and eat whatever I happen to find. Depending on the season, you can sometimes only find spring onions and sometimes only green onions.
- I used 3 colorful mini bell peppers because I happened to have them in the fridge and because I liked the colors. But 1 regular-sized red, yellow, or orange bell pepper would be fine.
- You will need equal amounts of feta and Gouda cheese. Please use feta that comes in a block and not already crumbled feta. Crumbling feta with your hand takes only 5 seconds and the feta is about a million times better.
- I used Gouda cheese, which I also grated myself. If Gouda is unavailable, you can use Cheddar cheese instead. Or another similar cheese that you like to use for making quiche or casseroles.
- The dried Herbes de Provence can be replaced with an Italian dried herb mixture or other dried herbs you like.
- I love to use dill, I think it is the best fit. But you could also use fresh parsley or other fresh herbs. Not chives though, they would not bring much as they are too similar in taste with the green onions.
How to make green onion quiche?
- Start with the crust as it will need time to rest in the refrigerator.
- 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-baking the dough
- Take the dough out of the fridge, flatten it well, and press it in the quiche form, so no rolling necessary. My form has a diameter of 28 cm/ 11 inches (Amazon affiliate link).
- Prick the crust with a fork all over.
- Bake in the preheated oven for about 10 to 12 minutes until slightly golden.
- Take out of the oven and sprinkle the dried breadcrumbs evenly on top.
- Prepare the filling while the quiche crust is pre-baking.
- Crumble the feta with the hand or with a fork. Grate the Gouda cheese.
- Chop the onions, peppers, and dill.
- Beat the eggs in a bowl, add the vegetables and dill, some 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.
- The crust might inflate a bit here and there after the initial baking time, but that doesn’t really matter. Once you have added the filling on top, the crust will deflate again. You can bake it blind first and have everything neat and pretty, but I thought just pricking it with the fork was quite sufficient anyway.
- Sprinkling the crust with dried breadcrumbs prevents it from becoming soggy once you’ve added the filling.
Definitely. Use for making other similar pies or quiche.
Yes. Otherwise, the crust will not be cooked through and it will become soggy after adding the filling.
You can make the dough 3-4 days in advance and keep it refrigerated, wrapped in cling film. You can make it weeks in advance and freeze it until needed.
Pre-bake the shell up to one day in advance and refrigerate it once cool. Sprinkle it with breadcrumbs and fill it before baking.
Make the filling a few hours in advance and keep it refrigerated until needed.
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.
More green onion recipes
Green Onion Quiche (with Cheese)
- Quiche crust:
- 200 g all-purpose flour 7 oz/ 1 2/3 cups, Note
- ½ teaspoon salt
- 90 g unsalted butter very cold, 3.2 oz/ 1/3 cup + 1 tablespoon
- 1 teaspoon dried Herbs de Provence
- 60 ml cold water 2 fl.oz/ ¼ cup
- 2 tablespoons dried breadcrumbs
- 2 bunches of green onions
- 3 mini bell peppers of different colors or 1 normal sized bell pepper
- 2 eggs
- 100 g feta 3.5/ oz/ scant 1 cup, crumbled
- 100 g grated Gouda or Cheddar, 3.5 oz/ scant 1 cup
- 1 small bunch of dill
- 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.
- Knead: Turn the dough onto the working surface and knead briefly to form a ball.
- Refrigerate: Wrap it in plastic foil and refrigerate it for about an hour.
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- 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.
- Prepare ingredients: Crumble the feta with your hand or with a fork, grate the Gouda or Cheddar cheese, cut the green onions into fine rings, chop the peppers into fine cubes and chop the dill.
- Beat the eggs, add the cheese, vegetables and herbs, some salt and pepper, and mix well.
- Take the quiche crust out of the oven and sprinkle the dried breadcrumbs evenly on top. This will prevent the dough from becoming soggy.
- 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.