Pepperoni Onion Quiche

Six cups of Vidalia onions cooked low and slow until they’re sweet and melting soft, then baked into a rich egg custard with pepperoni laid across the top like a pizza. This quiche bridges the gap between a French classic and a pizzeria favorite.

The onions are the star here, not the pepperoni. Cooking them over low heat without browning concentrates their natural sweetness and turns them silky. The flour sprinkled in during the last two minutes thickens the mixture slightly and prevents it from making the crust soggy. Let the onions cool completely before adding the egg mixture, or you’ll get scrambled eggs in your filling.

The custard base uses half-and-half and yogurt instead of heavy cream, which keeps it rich but adds a subtle tang that cuts through the sweetness of those onions. A pinch of nutmeg is the classic French touch that rounds everything out.

The two-temperature bake is smart: high heat first to set the top and start crisping the pepperoni, then low heat to gently cook the custard through without puffing or cracking.

Chef Tips

• Don’t rush the onions. Low and slow for the full cooking time yields the sweetest result
• Split the Swiss cheese between bottom and top so every bite has cheese, not just the surface
• Let the quiche rest 10 minutes after baking for cleaner slices
• Pre-bake the pastry shell with pie weights to prevent a soggy bottom

Variations

• Swap pepperoni for thinly sliced salami or prosciutto
• Use Gruyere instead of Swiss for a nuttier, more intense cheese flavor
• Add a handful of fresh thyme leaves to the onions while cooking