There are few better combinations than bacon and caramelized onions. Here, they take on quiche together!
I love quiche for a special breakfast/brunch menu item, but it is also so good for lunch or dinner. Serve it up with a salad and you have a whole deluxe-feeling meal.
And quiche is easy! You can bake it ahead of time and then reheat when you want to eat. Perfect for a low-key Sunday lunch or weeknight dinner.
There is a definite portion of the population who will argue that quiche is not a complete meal, but I’m convinced that the addition of (lots of) bacon and cheese will change some minds. It’s kind of a hearty quiche!
Oh and also there’s nutmeg and gruyère cheese. Another of the best-of-all-time combinations. It’s so rich and comforting but still in fluffy quiche form, so not at all heavy.
INQUIRING MINDS WANT TO KNOW:
What crust should I use?
You can make your own (here is my favorite!), or buy it pre-made. One of my favorite new-to-me grocery items is a pie crust that’s already rolled out into a foil pie pan. Usually in the freezer section. It is so easy. What a time to be alive!
How do I make this ahead?
Quiche reheats really well, which makes it a great thing to make ahead.
You’ll want to follow the recipe as written. Once baked, let the quiche cool to room temperature, then cover it tightly and refrigerate. When you’re ready to reheat it, cover the exposed crust with foil and bake at 350 degrees for 20-30 minutes, until heated through.
What kind of pan should I use?
A standard 9-inch pie pan works perfectly. You can also use a (9 1/2-inch) tart pan. Since tart pans aren’t as deep as pie pans, the custard mix will come all the way to the top. This will make for a really beautiful finished product, but bake it on a sheet pan just in case of overflow!
Can I use other fillings?
Yes! Quiche is so versatile. It’s just a custard mix baked with anything you want in it. And you can use anything! It’s a great way to use leftovers, or any miscellaneous vegetables you need to clear out of the fridge.
Bacon + Caramelized Onion Quiche
- 1 tablespoon olive oil
- 1 1/2 cups chopped bacon
- 1 medium yellow onion, sliced thin
- 1 (9-inch) pie crust
- 8 eggs
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded gruyère
- Heat the oil in a large skillet over medium. Add the bacon and cook until crisp – about 8 minutes. Using a slotted spoon, remove to a plate lined with paper towels. Reduce heat to low and add the sliced onion to the skillet. Cook for 25-30 minutes, stirring occasionally, until the onions are soft and deep brown. Remove to the plate with the bacon.Preheat oven to 375 degrees.Place the pie crust in a 9-inch pie dish and prick the bottom and sides with a fork. In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Stir in the bacon, onions, and cheese. Bake for 55-60 minutes, until top is golden brown and a knife inserted into the middle of the quiche comes out clean. Rest for 5-10 minutes.