bacon cheddar and onion quiche

Prep Time: 20 minutes | Cook Time: 45 minutes

This bacon cheddar and onion quiche recipe reminds me of lazy Sunday mornings gathered around the table with family. The aroma filling the kitchen is pure comfort, and it's always a crowd-pleaser, disappearing almost as soon as it cools enough to slice.

Why Make bacon cheddar and onion quiche?

Why make this bacon cheddar and onion quiche? Because it's the ultimate combination of savory flavors and satisfying textures wrapped in one delicious package! The smoky bacon, sharp cheddar, and sweet, tender onions meld beautifully within a rich, creamy egg custard, all held together by a perfectly flaky crust. It's incredibly versatile – equally wonderful served warm for brunch or dinner, or cold for lunch or a picnic. Plus, it looks impressive but is surprisingly straightforward to prepare, making it a fantastic choice for both novice and experienced bakers.

Key Benefits

• Classic Comfort Food: Enjoy the timeless and beloved combination of bacon, cheese, and eggs in a satisfying bake.
• Incredibly Versatile: Perfect for any meal – serve it hot or cold for breakfast, brunch, lunch, or a light dinner.
• Crowd-Pleasing Flavor: A guaranteed hit with family and guests, loved by both kids and adults.
• Make-Ahead Friendly: Prepare it a day in advance and simply reheat or serve at room temperature when needed.
• Customizable Base: Easy to adapt with different cheeses, meats, or by adding your favorite vegetables.

Welcome to the ultimate guide for making a rich and flavorful Bacon Cheddar and Onion Quiche! If you're craving a dish that's simultaneously comforting, elegant, and packed with savory goodness, you've found it. This classic Bacon Cheddar and Onion Quiche combines crispy smoked bacon, sharp cheddar cheese, and deeply caramelized onions, all suspended in a velvety smooth egg custard and baked inside a tender, flaky pie crust. Get ready to master this recipe and enjoy a slice of pure bliss with our easy-to-follow instructions for the perfect Bacon Cheddar and Onion Quiche.

Ingredients

• Pie Crust: 1 (9-inch) (Unbaked, either store-bought or homemade. Deep dish preferred.)
• Bacon: 6 slices (Cooked until crisp, drained, and crumbled. About 1/2 cup crumbled.)
• Yellow Onion: 1 medium (Thinly sliced.)
• Butter or Olive Oil: 1 tbsp (For sautéing the onions.)
• Cheddar Cheese: 1 cup (Shredded. Sharp cheddar provides the best flavor.)
• Large Eggs: 4
• Heavy Cream: 1 cup (Can substitute with half-and-half for a slightly lighter custard.)
• Salt: 1/2 tsp (Adjust based on bacon's saltiness.)
• Black Pepper: 1/4 tsp (Freshly ground preferred.)
• Nutmeg: Pinch (Optional, but adds a classic quiche aroma.)

Instructions

Prepare the Crust & Preheat Oven

Preheat oven to 375°F (190°C). Carefully place the pie crust into a 9-inch pie plate, pressing gently against the bottom and sides. Crimp the edges as desired. Prick the bottom of the crust several times with a fork.

Pro Tip: For an extra crisp bottom crust, blind bake it: line with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes. Remove weights and paper.

Cook Bacon and Onions

While the oven preheats (or crust blind bakes), cook the bacon slices in a skillet over medium heat until crisp. Remove bacon to a paper towel-lined plate to drain, then crumble once cool. Pour off all but 1 tbsp of bacon fat (or use butter/oil). Add the sliced onions to the skillet and sauté over medium-low heat until softened and lightly caramelized, about 10-15 minutes.

Pro Tip: Cooking onions slowly develops their sweetness and deepens the flavor profile of the quiche.

Assemble the Filling

Sprinkle the crumbled bacon, sautéed onions, and shredded cheddar cheese evenly over the bottom of the prepared pie crust.

Pro Tip: Layering the ingredients ensures a good mix of flavors and textures in every bite.

Prepare the Custard

In a medium bowl, whisk together the large eggs, heavy cream, salt, black pepper, and pinch of nutmeg (if using) until just combined. Do not over-whisk.

Pro Tip: Whisking just until combined prevents incorporating too much air, resulting in a smoother, denser custard.

Fill and Bake

Carefully pour the egg mixture evenly over the fillings in the pie crust. Place the pie plate on a baking sheet (to catch any potential spills). Bake for 40-50 minutes, or until the edges are set, the center is just barely jiggly, and the top is golden brown.

Pro Tip: If the crust edges start to brown too quickly, loosely tent the quiche with aluminum foil for the remainder of the baking time.

Rest Before Serving

Remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.

Pro Tip: Resting is crucial for clean slices and prevents the filling from being too runny.

Temperature & Timing Guide

Oven Temperature

Bake the quiche at a consistent 375°F (190°C).

• Ensure your oven is accurately preheated before baking.
• Place the quiche on the center rack for even heat circulation.

Internal Temperature Check

The quiche is fully cooked when the internal temperature reaches 165°F to 175°F (74°C to 80°C).

• Insert an instant-read thermometer into the center of the quiche, avoiding the crust.
• Be careful not to overbake; the residual heat will continue cooking it slightly after removal.

Visual Doneness Cues

Look for edges that are set and puffed slightly, a golden-brown top, and a center that has minimal jiggle when gently shaken.

Variation Ideas

Cheese Swap

Substitute cheddar with Gruyère, Swiss, Monterey Jack, Fontina, or even a goat cheese for a different flavor profile.

Add Vegetables

Incorporate sautéed mushrooms, well-drained cooked spinach, steamed broccoli florets, or roasted bell peppers along with the onions.

Alternative Meats

Replace bacon with cooked crumbled sausage, diced ham, or pancetta.

Herbaceous Notes

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

Crustless Quiche

For a lower-carb option, omit the crust and bake the filling in a well-greased pie dish. Baking time may be slightly shorter.

Tips for Perfect Results

• Prevent a Soggy Bottom: Blind baking the crust or sprinkling a layer of cheese directly onto the bottom crust before adding other fillings can help create a barrier against moisture.
• Don't Overmix the Custard: Overmixing can incorporate too much air, leading to a soufflé-like texture that might collapse or become tough.
• Drain Fillings Thoroughly: Ensure bacon is well-drained and onions aren't overly greasy to prevent excess moisture in the final quiche.
• Use Room Temperature Dairy/Eggs: Allowing eggs and cream to sit out for about 30 minutes before mixing helps them combine better and bake more evenly.
• Let it Rest: Resist the urge to slice immediately! Resting allows the custard to finish setting, ensuring clean cuts and optimal texture.

Leftovers & Reheating

Store leftover bacon cheddar and onion quiche tightly covered with plastic wrap or aluminum foil, or in an airtight container, in the refrigerator for up to 3-4 days. To reheat, place slices on a baking sheet in a preheated oven at 325°F (160°C) for about 10-15 minutes, or until heated through. Reheating in the oven helps maintain the crust's texture better than microwaving, although microwaving is quicker if needed.

Serving Suggestions

• Simple Green Salad: A crisp salad with a light vinaigrette perfectly balances the richness of the quiche.
• Fresh Fruit Salad: A side of seasonal fruit adds a refreshing contrast and brightness.
• Soup Pairing: Serve alongside a creamy tomato soup or a light vegetable soup for a lovely lunch or light dinner.
• Roasted Asparagus: Simple roasted asparagus spears complement the savory flavors beautifully.
• Breakfast Potatoes: For a heartier brunch, serve with crispy home fries or roasted potatoes.

Nutrition Information

Nutritional information is an estimate only, calculated using standard ingredients and cooking methods. Actual values may vary based on specific products used, portion sizes, and any modifications.

• Calories:
• Protein: 18g
• Fat: 38g
• Saturated Fat: 19g
• Carbohydrates: 16g
• Fiber: 1g
• Sodium: 800mg

Frequently Asked Questions

Q: Can I use a pre-made pie crust?

A: Yes, absolutely! Using a store-bought refrigerated or frozen pie crust is a great time-saver and works perfectly for this recipe.

Q: Can I make this quiche ahead of time?

A: Definitely. You can bake the quiche fully, let it cool, cover it well, and refrigerate for up to 2 days. Reheat gently in the oven before serving.

Q: Why is my quiche watery?

A: Excess moisture is usually the culprit. Ensure your bacon is very crisp and well-drained, and that the onions are sautéed until their moisture has evaporated. If adding other vegetables, make sure they are pre-cooked and patted dry.

Q: Can I substitute milk for heavy cream?

A: You can, but the resulting custard will be less rich and creamy. Whole milk is the best substitute. Using half-and-half is a good compromise between richness and lightness.

Q: How do I know for sure when the quiche is done baking?

A: The best way is to check the internal temperature (165-175°F / 74-80°C). Visually, the edges should be set and puffed, the top golden, and the center should only have a slight jiggle. A knife inserted near the center should come out clean.

Q: Can I freeze this quiche?

A: While possible, freezing can sometimes affect the texture of the custard, making it slightly watery upon thawing. If freezing, wrap it very well. Thaw in the refrigerator and reheat in the oven.

Ready to Bake This Delicious Quiche!?

Now that you have all the tips and steps, it's time to head to the kitchen! This Bacon Cheddar and Onion Quiche is a truly rewarding bake, perfect for sharing with loved ones or savoring yourself. Enjoy the process and the delicious results!