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Caramelized Onion, Tomato & Chicken Pie

Caramelized onions give this chicken quiche a wonderful depth of flavour. It can be served hot or cold with equally tasty results. Pair with a green salad or vegetable soup for a memorable meal.
Serves: 6
Prep Time: 15 min
Cook Time: 1 hour


1 cup boneless, skinless chicken breasts, cooked, diced
1 pie shell, frozen, ready to bake (9" / 23 cm)
1 tbsp butter
1 cup onions, sliced
2 tsp balsamic vinegar
2 plum tomatoes, chopped
¼ cup basil, fresh, minced
1 tbsp basil, fresh, minced
1 cup smoked gouda cheese, grated
3 eggs, medium
¼ cup plain yogurt, 1-2% MF
1 tbsp whole wheat flour
3 tbsp Romano cheese, freshly grated
paprika, pinch

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°C).

  2. Place pie shell in oven and bake for 10-15 minutes until lightly golden.

  3. Melt butter (or margarine) in a non-stick pan over medium high heat. Add sliced onions and balsamic vinegar. Cover and cook, stirring regularly, over medium low heat until onions brown and caramelize.

  4. Sprinkle the chicken, chopped tomato and ¼ cup (60 mL) of minced fresh basil over the bottom of the pie shell. Save the extra tablespoon for the garnish. Top with the grated gouda cheese.

  5. Beat eggs with plain yogurt and whole-wheat flour. Pour over quiche. Top with grated Romano cheese and a good sprinkle of paprika and the remainder of the minced basil.

  6. Place in oven and bake until browned and puffed up – about 45 minutes. The quiche is done when a knife inserted in the centre of the pie comes out clean (none is sticking to the knife). Let sit 10 minutes before serving.

Helpful Tip

This baked egg pie is an easy main course for any meal. You can also make it without the pie shell, however coat the baking dish with butter or a non-stick spray before adding the ingredients. It will be lower in fat and sodium without the shell.

Nutrition Info

Per 165 g serving Amount
Protein20 g
Fat22 g
Saturated Fat9 g
Carbohydrate21 g
Fibre1 g
Sugar3 g
Cholesterol135 mg
Sodium450 mg
Per 165 g serving % Daily Value
Vitamin A10
Vitamin C8
Vitamin B614
Vitamin B1239