Homemade Bacon Cheddar Quiche with Caramelized Onions

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Homemade Bacon Cheddar Quiche with Caramelized Onions

Rustic homemade bacon and cheddar quiche with caramelized onions and a flaky from-scratch crust, perfect for brunch parties, Easter, and Mother's Day, or served alongside a salad for an easy weeknight dinner.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast

Cuisine: American, French

Servings:

Calories: 636kcal

Author: Meryl Downing

Ingredients

For the Pie Crust

1¼ cup flour
¼ teaspoon kosher salt
½ cup cold butter (1 stick) chopped
¼ cup cold water

For the Filling

5 strips bacon
½ onion chopped
½ cup cheddar cheese white or regular, shredded
6 eggs
½ cup whole milk (or half & half or cream)

Instructions

Preheat the oven to 375℉. Make the pie crust.
Make the pie crust by adding the flour and salt to a bowl with the chopped butter. Add a bit of the cold water and use a pastry cutter to mix the butter into the dough. Keep adding water a little at a time and mixing until the dough comes together.
Turn the dough out onto a floured cutting board and use a rolling pin to roll flat. If it sticks to the board, you can scrape it up with a long knife, and add some flour under it. Transfer to a pie dish and crump the edges, piecing together any holes.
Par bake the crust empty for 8 minutes. Remove from the oven and use a spoon to perk the sides back up that may have slumped.
Meanwhile, in skillet over medium heat, cook the chopped bacon and onion together, stirring often until the bacon is fully cooked, about 15 minutes. Use a fork or a slotted spoon to scoop the mixture into a bowl, leaving the bacon grease behind in the pan. Cool slightly.
Add the bacon and onion to the pie crust spread out in an even layer. Whisk together the eggs, milk and cheese and pour into the pie crust.
Bake for 35 to 40 minutes. Allow to rest on the stovetop for 10 minutes before slicing into 8 slices.

Notes

Don't burn the bacon! Check and adjust the temperature and flip and stir often. Don't chop the onion too tiny or it could burn.
Make Ahead - You can make a quiche in stages. The pie crust can be made up to 2 days ahead and stored in the fridge, or frozen for up to 3 months. You could cook the bacon onion mixture a day in advance and store in the fridge. Then just assemble and bake. You could also make the quiche completely, let it cool, then refrigerate for up to 3 days. Reheat individual slices in the microwave, or reheat the whole quiche in a 325°F oven for about 15 minutes.
Adding Veggies - You could add mushrooms or red bell peppers to cook along with the bacon and onions. You could also chop up a small handful of fresh spinach and add it to the egg mixture.
Add a Salad - For a special occasion brunch, add this Strawberry Goat Cheese Salad, Pear Parmesan Salad, or a Strawberry Blueberry Salad. For a simple weeknight dinner, try this Arugula Salad with Lemon Vinaigrette or this Spinach Arugula Salad.

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