Caramelized Onion & Bacon Quiche – Rich, Savory, and Irresistible
This Caramelized Onion and Bacon Quiche is a golden, flaky masterpiece filled with sweet, slow-cooked onions, crispy bacon, and a creamy egg custard. Whether you're hosting brunch or prepping a cozy weeknight dinner, this quiche delivers comfort and elegance in every bite. Serve it warm or chilled, with a side salad or solo—it’s a versatile dish that never disappoints. Perfect for meal prep, potlucks, or elevating your weekend breakfast game.
Equipment
- 9‑inch pie dish or tart pan
- Skillet (for onions and bacon)
- Mixing bowls
- Whisk
- Rolling pin (if making crust from scratch)
- Parchment paper & pie weights (for blind baking)
- Sharp knife & cutting board
Ingredients
- 1 pie crust (homemade or store‑bought), blind‑baked
- 2 large onions, thinly sliced
- 6 slices thick‑cut bacon, chopped
- 1 cup shredded Gruyère (or cheddar) cheese
- 4 large eggs
- 1 cup heavy cream (or half‑and‑half)
- 1 tbsp butter + 1 tbsp olive oil (for onions)
- ½ tsp salt + ¼ tsp black pepper
- Optional: pinch of nutmeg, fresh thyme leaves
Instructions
- Preheat oven to 350°F (175°C). Blind‑bake your crust until lightly golden; set aside.
- Caramelize onions: In a skillet, heat butter and oil over medium‑low. Add onions and salt. Cook slowly, stirring occasionally, for 20–25 minutes until golden and soft. Optional: stir in a splash of balsamic vinegar for depth.
- Cook bacon: In a separate pan (or after onions are done), cook chopped bacon until just crisp. Drain on paper towels.
- Assemble: Spread onions evenly over crust, then scatter bacon, then cheese.
- Make custard: In a bowl, whisk eggs, cream, pepper, and optional nutmeg until smooth. Pour over filling.
- Bake: Place quiche on middle rack and bake 35–45 minutes, until edges are set and center has a slight wobble.
- Rest & serve: Let cool at least 10–15 minutes before slicing. Serve warm or chilled.
Notes
- Cheese swaps: Swiss, cheddar, or a mix work well.
- Vegetarian option: Omit bacon and add sautéed mushrooms or spinach.
- Make‑ahead: Bake, cool, and refrigerate up to 3 days; reheat at 325°F until warmed through.
- Freezing: Wrap cooled quiche tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in fridge before reheating.
- Bold tip: Always let quiche rest before slicing for clean cuts and a perfectly set custard.