There’s something deeply satisfying about a warm, hearty quiche, especially one packed with savory pork and sweet, slow-cooked caramelized onions. This Pork and Caramelized Onion Quiche is the kind of dish that works just as well for brunch as it does for dinner. It’s rich, comforting, and makes excellent use of simple ingredients you probably already have in your kitchen.
The base of the quiche is buttery, flaky pastry, which provides the perfect contrast to the creamy egg custard filling. The filling itself is loaded with crumbled cooked pork, think leftover roast pork or even ground pork browned with a touch of seasoning. But what really makes this quiche stand out is the caramelized onions. Slowly cooked until golden and sweet, they bring depth and a hint of richness that perfectly balances the savory pork.
You can add a handful of shredded cheese for extra indulgence, gruyère, Swiss, or sharp cheddar all work beautifully. A touch of fresh thyme or rosemary lifts the flavor, while a pinch of nutmeg in the egg mixture gives it that traditional quiche warmth.
This dish is great for meal prep too. Serve it warm from the oven, or enjoy a chilled slice the next day with a side Iceberg lettuce salad. It reheats well and freezes beautifully, making it a great go-to for busy weeks.
Whether you’re hosting a weekend brunch, planning a cozy night in, or just looking for a way to use up leftover meat in a delicious new way, this Pork and Caramelized Onion Quiche is sure to become a favorite. Pair it with a glass of white wine or a simple green salad for a complete and satisfying meal.
Ingredients
- 1 pie crust
- 1 onion large, thinly sliced
- 2 tbsp butter
- 1/2 pound cooked pork diced
- 4 eggs large,
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme dried
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried parsley
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally, for about 15-20 minutes. Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, dried thyme, dried oregano, dried basil, and dried parsley.
- Place the pie crust in a 9-inch (23 cm) pie dish. Sprinkle the diced cooked pork evenly over the crust. Spread the caramelized onions on top of the pork. Pour the egg mixture over the onions.
- Sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
- Allow the quiche to cool for a few minutes before serving. Enjoy!
Nutrition
Sounds good but who uses pork and onions in a quiche??? That’s weird.
Not sure about adding pork… I used mushrooms instead and it was still pretty good. Just a suggestion!
Yum. Good. Edible. I like cheese and eggs. Beautiful quiche, I want to eat more!
Looks good I guess, but I don’t like onions much. Can you taste them in the quiche?
Wow, I love quiche too! The cheese makes everything better, right? Can’t wait to try this!
Makes my mouth water just thinking bout it! Can I use bacon instead of pork? Would it work?
This quiche is amazing! So savory and delicious. Never thought pork could taste this good in a quiche.
This quiche recipe is amazing! The caramelized onions really add a depth of flavor. My family loved it!
I dunno. It was kinda bland… maybe more spices next time? I was expecting more of a kick.
I totally get what you mean! A pinch of paprika or some jalapeños could really spice things up. I’ll try that next time!
I was skeptical at first. Pork in a quiche? But wow, it turned out so good! I’ll def make again.
Quiche is for breakfast, right? First time making it and I didn’t realize it takes so long. 🤷♂️
This quiche is fantastic! I followed the recipe exactly and it turned out perfect. The caramelized onions add such a delicious flavor.
I totally agree! The caramelized onions take it to another level. I also added some spinach and it was great! Definitely my new go-to for brunch.
Sounds fancy, but how do you know if it’s perfect? What if the eggs are too runny? I think quiche is overrated tbh.
My kids loved it! I made it with a store-bought crust and it saved so much time. Will make again!
YUM! Cheesy and savory, what more can you ask for? Definitely a keeper in my recipe book. 😍
I totally agree! This quiche is like heaven on a plate! 😋
This was too rich for my taste. Maybe less cream next time? Sorry but just not my fave.
I don’t like onions, so I left them out. It was just okay, but I bet it’d be great with them. Worth a try!
I think it could have used a little more seasoning. Didn’t really wow me. Maybe I missed something?
I made this and added some spinach too, tasted nice but not as good as my mom’s recipe. Just saying.
I followed the recipe to the letter, but my crust burned! What did I do wrong? Too much time in the oven?
Yummy! My kids loved it, even the picky eater! Will definitely make again.
I had a hard time with the crust, it didn’t turn out right. Maybe I did somethin wrong? But I liked the filling!
The crust can be tricky sometimes! Did you use a store-bought one or make it from scratch? I usually mess up with pies too, but the filling is the best part!
This quiche was amazing! The flavors blend so well together. Definitely a new favorite in my house!
Honestly, this seems too complicated for me. Can’t we just use store-bought onions? So many steps!
But isn’t the whole point to make it a bit more special? You can do it! Just take it step by step, it’s not that hard. 😅
Using store-bought onions is totally fine! Cooking should be fun, not a chore. Just get creative with the flavors! 😊
Why all the herbs? A couple are fine, but this is just too much! Keep it simple, folks.
I disagree! The herbs add so much flavor! Without them, it would just be boring eggs and meat.
Too many herbs? Nah, I think they’re essential for that depth. Are you sure you even like cooking?
Yummm! I added some mushrooms cause I love ’em. Made it better, for sure!
Pork in quiche? Sounds odd, but wow! I gave it a shot and it worked. Will make again for brunch!
Honestly, I was skeptical about quiche with pork, but wow. The onions make it taste fancy. I added a little extra cheddar because why not, and it browned perfectly.
Totally agree—pork in quiche sounded weird to me too, but the onions really pull it together. That browned cheddar top is the best part.
I’m skeptical about using dried herbs for something this delicate, but the cheddar might carry it. If I make it, I’ll probably add a pinch of fresh thyme too.
I added some hot sauce—wow! Spicy and nice! 🔥👌
Honestly? This is going in my “make again” list. So good warm, and even better the next day. My family went back for seconds.
Made this for brunch and it was seriously so good—sweet caramelized onions + salty pork is a perfect combo. I used extra thyme and it smelled amazing while baking.
Who puts oregano in quiche?? Really?
Oregano adds a nice flavor! It’s common in many quiche recipes, so try not to knock it till you taste it!
Made it yesterday for dinner and ended up eating half of it! So good!
I made this too! It’s so yummy, isn’t it? Can’t believe how easy it was! Planning to make it again this weekend.
got too much thyme in my mix n it tasted weird to me. idk maybe i added wrong LOL
Too much thyme can def wreck a dish, I’ve been there! It’s all about balance.
I think thyme is so delish! Maybe just use less next time? 🤷♀️
Not gonna lie, mine didn’t set fully at 40 minutes. I baked a bit longer and it finally worked. Flavor was still there though—just keep an eye on it.
Made this last night—caramelized onions were the star. The thyme/oregano combo smells amazing while baking. Mine took closer to 40 minutes and came out perfectly set. Big comfort-food vibes.
This is more like a savory pork pie than a quiche, and I mean that as a compliment. The pork + onions ratio was great. Family asked for seconds. Would definitely repeat.
Absolutely scrumptious! Perfect comfort food, I gobbled it all up! ⭐⭐⭐⭐⭐
The instructions were clear, but 35-40 minutes felt short for my oven. I ended up baking about 10 minutes more until the center didn’t jiggle. Just keep an eye on it.
I was skeptical about the pork and onions together, but it surprisingly worked well. Just a bit too greasy for my taste.
I hear ya, too greasy can ruin a good dish! Maybe less cream next time? 🤔
Can you use other meats? I prefer bacon. 🤔
Yeah, you can totally use bacon! Just cook it first for a crispy texture. 🥓
Yuck! This quiche tastes like cardboard! Never again!
I thought it was amazing! The flavors were so rich, I can’t believe you didn’t like it. Did you follow the recipe exactly? Maybe you overcooked it.
Made this for brunch and it was a huge hit. The caramelized onions really elevate the whole thing, and the thyme/oregano combo tastes restaurant-y.
Mine came out a bit eggy, not super set, so next time I’m baking 10 minutes more. But the flavor was still great—caramelized onions saved it.
Brunch win for sure! I did the caramelized onions a little longer (closer to 25 min) and they were jammy and sweet—totally agree it tastes “restaurant-y.”
Pretty solid recipe, though 35-40 min was a little short for my oven. I baked closer to 45 and it set nicely. Next time I’ll toast the crust edge a bit.
Sorry but quiche without bacon is just… wrong? 😅 I get that pork is basically bacon’s cousin, but still. Texture was nice though and the crust got golden.
My onions took forever to caramelize (maybe my pan runs hot?). But once they got there, wow. The whole house smelled like something fancy from a bakery.
Wow, this quiche was a hit at my brunch! So cheesy and delicious!
The recipe is easy, but 375°F for 40 minutes feels a little vague. My eggs were still jiggly. I would’ve liked a more specific “internal temp” or visual cue.
Totally agree—“jiggly” usually means it needs either a bit more time or a clearer doneness cue. I’ve had good luck pulling it when the center is set but still slightly wobbly, and the edges are firm. If you want temp, I’d aim for ~160°F (71°C) in the center.
Mine also took longer than 40. I think 375°F is fine but 35-40 is too short for some ovens. I just bake till it jiggles like Jell-O not like soup lol. Would love an internal temp note though.
I’m not sure about the dried herb amount—seemed a little flat compared to what I expected. Maybe fresh thyme would help. The texture was nice, but I’d tweak the seasoning next time.
Totally get that—dried thyme/oregano can be “muted” in quiche. I usually bump thyme a pinch (or use fresh) since it stands up to the onions and pork better.
Not gonna lie, the spice list feels kinda random (basil/parsley/oregano all together). It still tasted fine, but I think I’d simplify to thyme + pepper or it might overpower.
I followed the recipe, but mine seemed a little bland even with salt/pepper. The texture was good though. Maybe I should’ve cooked the onions longer—mine were more golden than deeply caramelized.
That “golden but not deeply caramelized” part might be it—onions need longer/ lower heat to really sweeten. I usually go closer to 25-30 min and don’t rush it. Also, did you end up using the full 1 tsp-ish total seasoning in the onion step? Quiche can taste flat if the onions don’t bring much flavor.
Mine was also bland once, and it turned out my salt was underwhelming. I added like a pinch more and a little nutmeg (sounds weird, but it works). Texture good, though! Next time maybe bake 5 mins longer too so the top sets more.
I tried caramelizing onions once and they burned at like 10 minutes, so I was nervous. But the 15-20 min estimate actually worked—just keep stirring and lower heat if needed. Great quiche.
I love quiche, and this combo sounds perfect. The tip about keeping the onions moving is key—mine usually go from golden to black in seconds 😅. Thanks!
Ok but… “1 pie crust” like which size?? 😅
I’m usually skeptical of using dried herbs in savory stuff, but honestly the thyme/oregano/basil blend works. Mine tasted balanced, not “herby” in a weird way.
I’m the same way—dried herbs can get funky fast. But I tried a similar blend in my quiche and it was way better than expected. Maybe the caramelized onions help mellow everything out.
Yum! Making this recipe again! I added some spinach for extra veggies. 😋
It turned out okay, but I found it a little bland. I might’ve under-salted the egg mix—also my cheddar wasn’t super flavorful. Adding more black pepper helped a lot.
Looks delicious! 😋
Quiche sounds good, but how do you keep the crust from going soggy? Maybe pre-bake it a bit?
Thanks! 😋 The caramelized onions really make it—hope you try it soon!
I was skeptical about using dried herbs instead of fresh, but it actually tasted well-balanced. Next time I’ll probably add a pinch of nutmeg, but otherwise solid quiche.
This turned out super comforting—caramelizing the onions for the full 20 minutes made a huge difference. The quiche had a really nice, savory flavor and the cheddar browned perfectly.
Never tried pork in a quiche before, feel like that’s kinda weird, right? Can I just use bacon instead?
Made this for brunch and it was a hit. The caramelized onions really make it—sweet-savory perfection. I used leftover ham instead of pork and still turned out great. Would absolutely make again.
I love quiche but only with spinach 🙈. This recipe is deff good tho if you like pork.
This quiche was a hit at my brunch! So delicious and easy to make. Thanks!
I dunno, I tried making quiche once and it turned out all soggy. Seems like there’s a lot that can go wrong, how did you make it work?
Glad to hear it was a success! I love a good quiche for brunch. Do you have any other tips?
Pretty solid quiche idea! I’m not usually a fan of dried herbs, but the combo here was nice. I might add a pinch of nutmeg next time just to round it out. Came out set and not watery at all.
Thanks! I’m with you on nutmeg—just a tiny pinch really makes the whole egg/cream vibe warmer. Glad yours turned out set and not watery too.
Do I have to caramelize the onions? Can I just toss em in raw? 🤷
I don’t know, the flavors just didn’t blend well for me. Maybe I did somthin wrong?
It might not be you! Sometimes the combination of flavors just doesn’t work for certain palates. Maybe try adding a bit more seasoning next time?
This sounds so cozy and savory. Caramelized onions + pork is a combo I didn’t know I needed. I’ll definitely try it—375 for 40 mins feels spot on.
Right?! The sweet-savory combo is unreal. Caramelized onions make everything taste like it came from a bakery.
Easy to make but I burnt the crust, oops! Still tasted good though!
Not gonna lie, I messed up the onions once and they were kinda bitter… so your 15–20 min reminder is important. Still, great concept!
Pretty good! I used leftover roast pork and it was great. Next time I’ll probably add a tiny pinch of garlic powder because I like more punch.
Not gonna lie, 375°F for 35-40 mins felt a little short. I pulled it at 38 and the center was still kinda jiggly. Still tasted good though—just needed a bit more bake time.
One question: do you cook the pork before dicing? It says cooked pork, but I used leftover roast and it worked. If someone’s reading this: don’t skip pre-cooked meat or it’ll throw off the bake.