Bacon, Cheese, and Caramelized Onion Quiche

Now that’s a quiche worth clearing your schedule for 🥓🧀
Rich, savory, a little sweet from the onions—brunch royalty.

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Bacon, Cheese & Caramelized Onion Quiche

Pan: 9-inch pie dish
Time: ~1 hour 15 min

Ingredients

Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Filling

• 6 slices bacon, chopped

• 2 large onions, thinly sliced

• 1 tbsp butter or olive oil

• 1 cup shredded cheese (Gruyère is classic; Swiss or sharp cheddar work great)

• 4 large eggs

• 1 cup heavy cream (or ½ cream + ½ milk)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp nutmeg (optional but excellent)

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Instructions

1. Preheat oven to 375°F (190°C).

2. Cook the bacon

   • In a skillet, cook bacon until crisp.

   • Remove and drain, leaving ~1 tbsp bacon fat in the pan.

3. Caramelize the onions

   • Add butter or oil if needed.

   • Cook onions over medium-low heat, stirring occasionally, 25–30 minutes, until deep golden and sweet.

   • Season lightly with salt.

4. Assemble

   • Sprinkle bacon evenly in the crust.

   • Add caramelized onions.

   • Top with shredded cheese.

5. Egg mixture

   • Whisk eggs, cream, salt, pepper, and nutmeg.

   • Pour slowly over filling.

6. Bake

   • Bake 40–45 minutes, until center is just set and top lightly golden.

7. Rest

   • Let sit 10–15 minutes before slicing (important!).

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Pro tips

• Blind-bake the crust for 10 minutes if you want extra crispness.

• Gruyère + caramelized onions = elite combo.

• Add thyme or chives for extra flavor.

• Quiche reheats beautifully and freezes well.

Want a crustless version, mini quiches, or a lighter dairy swap?