bacon cheddar and onion quiche

Prep Time: 25 minutes | Cook Time: 40 minutes

This bacon cheddar and onion quiche is my ultimate comfort food recipe, born from lazy Sunday mornings and a desire for something savory and satisfying. The combination of crispy bacon, sharp cheddar, and sweet caramelized onions baked into a creamy custard is simply divine. It’s become a requested favorite for family brunches!

Why Make bacon cheddar and onion quiche?

Whipping up this bacon cheddar and onion quiche is easier than you might think, and the rewards are immense! It’s a fantastic make-ahead dish, perfect for stress-free entertaining or weekday meals. Its rich flavors satisfy savory cravings, and it’s versatile enough for breakfast, brunch, lunch, or a light dinner alongside a salad. Plus, who can resist that classic combination of bacon, cheese, and onion?

Key Benefits

• • Crowd-Pleasing Flavor: The classic combination of smoky bacon, sharp cheddar, and sweet onion is universally loved.
  • Make-Ahead Friendly: Prepare it in advance and simply reheat, making it ideal for busy schedules or entertaining.
  • Versatile Meal: Perfect for any meal – brunch, lunch, dinner, or even a hearty snack.
  • Customizable: Easily adaptable with different cheeses, vegetables, or even crustless.
  • Simple Technique: While impressive, the basic technique of making a quiche is straightforward.

Get ready to impress with this incredibly flavorful bacon cheddar and onion quiche! Featuring a flaky pastry crust filled with a rich, creamy egg custard, crispy bacon bits, sharp cheddar cheese, and sweet caramelized onions, this dish is the epitome of savory comfort. Perfect for any occasion, this bacon cheddar and onion quiche recipe is straightforward and delivers restaurant-quality results right in your own kitchen. Learn how to make the ultimate bacon cheddar and onion quiche that will have everyone asking for seconds.

Ingredients

• • Pie Crust: 1 (9-inch) (Store-bought or homemade, unbaked. Deep dish recommended.)
  • Bacon: 6 slices (Cooked until crisp and crumbled. About 1/2 cup crumbled.)
  • Yellow Onion: 1 medium (Thinly sliced)
  • Butter or Oil: 1 tbsp (For sautéing onion)
  • Sharp Cheddar Cheese: 1.5 cups (Shredded)
  • Large Eggs: 4
  • Heavy Cream: 1 cup (Can substitute with half-and-half or whole milk for a lighter custard.)
  • Salt: 1/2 tsp (Adjust to taste, considering bacon’s saltiness.)
  • Black Pepper: 1/4 tsp (Freshly ground preferred.)
  • Nutmeg: Pinch (Optional, but adds classic quiche flavor.)

Instructions

Prepare the Crust

Preheat oven according to pie crust directions (usually 400°F/200°C). Gently press the pie crust into a 9-inch pie plate. Prick the bottom and sides with a fork. Line with parchment paper and pie weights (or dried beans). Bake for 15 minutes (par-baking). Remove weights and parchment, bake for another 5 minutes until lightly golden. Reduce oven temperature to 375°F (190°C).

Pro Tip: Par-baking (blind baking) the crust prevents a soggy bottom. Don’t skip this step!

Cook Aromatics & Bacon

While crust bakes, cook bacon in a skillet until crisp. Remove bacon, drain most fat, leaving about 1 tbsp. Sauté the sliced onion in the remaining bacon fat (or butter/oil) over medium heat until softened and lightly caramelized (about 8-10 minutes). Crumble the cooked bacon.

Pro Tip: Cooking the onions in bacon fat adds an extra layer of flavor.

Assemble the Quiche

Sprinkle half the shredded cheddar cheese over the bottom of the par-baked crust. Top evenly with the cooked onions and crumbled bacon. Sprinkle the remaining cheese over the top.

Pro Tip: Layering cheese on the bottom creates a barrier helping to keep the crust crisp.

Prepare the Custard

In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and optional nutmeg until well combined, but don’t over-whisk (avoid incorporating too much air).

Pro Tip: Gently whisk just until combined. Over-whisking can make the quiche texture airy or spongy rather than creamy.

Fill and Bake

Carefully pour the egg mixture over the cheese, bacon, and onions in the pie crust. Place the quiche on a baking sheet (to catch potential spills) and bake at 375°F (190°C) for 35-45 minutes.

Pro Tip: The quiche is done when the center is just set (doesn’t jiggle excessively) and a knife inserted near the center comes out clean. The internal temperature should be around 170-175°F (77-80°C).

Rest and Serve

Let the quiche rest for at least 10-15 minutes before slicing and serving. This allows the custard to fully set, making slicing easier and improving texture.

Pro Tip: Resting is crucial! Slicing a piping hot quiche can result in a runny center.

Temperature & Timing Guide

Oven Temperature

Initial par-baking at 400°F (200°C), then main baking at 375°F (190°C).

• • Consistent oven temperature is key for even cooking.
  • Using an oven thermometer can ensure accuracy.

Internal Doneness

Aim for an internal temperature of 170-175°F (77-80°C) in the center.

• • Check with an instant-read thermometer for accuracy.
  • Center should be mostly set with only a slight wobble.

Resting Temperature

Allow quiche to cool slightly (rest) at room temperature for 10-15 minutes before serving.

• • This helps the custard finish setting.
  • Improves slicing and texture.

Variation Ideas

Add Vegetables

Include sautéed mushrooms, spinach (well-drained), bell peppers, or broccoli florets.

Different Cheese

Swap cheddar for Gruyère, Swiss, Monterey Jack, or a combination.

Other Meats

Use cooked ham, sausage, or pancetta instead of or in addition to bacon.

Crustless Option

Pour the filling into a greased pie dish without a crust for a lower-carb version. Baking time may be slightly shorter.

Herb Infusion

Add fresh herbs like chives, thyme, or parsley to the egg mixture.

Tips for Perfect Results

• • Don’t Overmix Custard: Whisk eggs and cream just until combined to maintain a smooth, creamy texture.
  • Avoid a Soggy Bottom: Always par-bake the crust before adding the filling.
  • Use Room Temperature Ingredients: Eggs and cream incorporate better when not fridge-cold, leading to a smoother custard.
  • Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. Shredding from a block yields better results.
  • Let It Rest: Allow the quiche to rest after baking for easier slicing and optimal texture.

Leftovers & Reheating

Store leftover bacon cheddar and onion quiche tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual slices on a baking sheet in a preheated oven at 325°F (160°C) for 10-15 minutes, or until warmed through. You can also microwave slices, but the crust may become less crisp.

Serving Suggestions

• • Simple Green Salad: A light salad with vinaigrette balances the richness of the quiche.
  • Fruit Salad: A fresh fruit salad adds a sweet contrast, especially for brunch.
  • Tomato Soup: A classic pairing, creamy tomato soup complements the savory quiche beautifully.
  • Roasted Asparagus: Simple roasted vegetables like asparagus or broccoli make a great side.

Nutrition Information

Nutritional information is an estimate only, calculated using standard databases. Actual values may vary based on specific ingredients and preparation methods used.

• • Calories:
  • Protein: 18g
  • Fat: 35g
  • Saturated Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sodium: 750mg

Frequently Asked Questions

Q: Can I make this quiche ahead of time?

A: Yes! You can bake the quiche fully, let it cool, cover, and refrigerate for up to 3 days. Reheat gently in the oven before serving.

Q: Can I freeze this quiche?

A: Yes. Bake and cool the quiche completely. Wrap tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in a 325°F (160°C) oven until warmed through.

Q: Why is my quiche watery?

A: This can happen if vegetables with high water content (like spinach) aren’t drained well, if too much milk/less cream is used, or if it’s underbaked. Ensure ingredients are properly prepped and bake until the center is set.

Q: Can I use milk instead of heavy cream?

A: Yes, you can use whole milk or half-and-half. The custard will be slightly less rich and may require a few extra minutes of baking time to set properly.

Q: What type of onion works best?

A: Yellow onions are great as they caramelize nicely and offer a balanced sweetness. Sweet onions or even red onions can also be used.

Q: Do I have to par-bake the crust?

A: It’s highly recommended to par-bake (blind bake) the crust to prevent it from becoming soggy once the wet filling is added. It ensures a crispier base.

Ready to Bake This Savory Delight!?

Now you have all the steps and tips to create a showstopping bacon cheddar and onion quiche! It’s a recipe guaranteed to bring comfort and smiles. Don’t hesitate – gather your ingredients and treat yourself and your loved ones to this delicious classic.