This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
There are so many delicious flavors going on in this onion and cheese quiche! A smooth and creamy egg custard filling has bold, savory flavor thanks to sweet caramelized onions and a crispy bacon topping. This simple quiche recipe makes the perfect meal for brunch, lunch, or even a light dinner.
Our caramelized onion quiche is like a cross between a quiche Lorraine and a French onion quiche.
A flaky pastry crust is studded with cheese and filled with a layer of caramelized sweet onions, more cheese, and a rich egg mixture that creates a rich and creamy quiche filling.
It’s one of our favorite types of quiche and is a simple recipe with big flavor!
Similar to our Quiche Florentine, and our Crustless Spinach Quiche, this onion quiche is elevated enough for a special occasion but is just as appropriate for a casual weekend brunch or light dinner served with a strawberry spinach salad.
If you’re looking to pair it with other brunch time favorites, it’s yummy served alongside our Overnight French Toast Bake, a hot stack of Buttermilk Barley Pancakes or fluffy Sour Cream Biscuits.
Why This Swiss Cheese and Onion Quiche Recipe Works
A buttery, homemade pie crust, creamy filling and savory flavors come together with ease to create this delicious homestyle quiche. It’s a great recipe to prep in advance, and the flavors will intensify even more when served the next day.
The quiche crust is similar to our All Butter Pie Crust recipe and boasts a rich, buttery taste that’s delicious all on its own. If you prefer to use a store-bought crust rather than making your own crust, you certainly can!
Here’s why you’ll love our onion cheese and bacon quiche recipe:
- Caramelized onions give the quiche a rich, savory depth of flavor while crisp bacon adds a crunchy and delicious topping.
- The pastry crust is simple to make and is wonderfully flaky and buttery.
- You can prepare the crust or the entire quiche a day in advance.
- Simple ingredients are all you need to make an incredibly tasty quiche that is suitable any time of day!
Ingredients Needed for our Savory Onion Tart
To make our caramelized onion cheddar quiche, you will need the following ingredients:
- Pastry crust. If you’re making it homemade, you will need all-purpose flour, salt, cold butter, ice water and cider vinegar.
- Butter. For a buttery flavor in the quiche filling.
- Yellow or white onions. Either type will work as long as they’re sliced about 1/4-inch thick. You’ll caramelize them for an even bolder depth of flavor.
- Fresh thyme leaves. This little addition adds an extra fresh yet savory touch to the quiche.
- Shredded cheese. We like to use Swiss cheese, but other varieties will work too. Gruyere or cheddar are always great options.
- All-purpose flour. Just a tablespoon of flour is needed to coat the shredded cheese.
- Eggs. A must-have ingredient in any traditional quiche!
- Salt and fresh ground pepper. The perfect simple seasoning to bring out all the flavors.
- Heavy cream. This creates a rich and creamy custard filling that’s light and melts in your mouth.
- Crisp bacon. Salty and savory and perfectly crisp, crumbled bacon tops the quiche right before baking and adds a yummy finishing touch.
Cheesy Onion Quiche Recipe
Here’s a look at how to make this tasty breakfast quiche! For the full process and exact ingredient amounts, scroll to the bottom of the page to view the printable recipe card.
Prep the Quiche Crust
- Use a pastry blender or food processor to cut the butter into the flour mixture. Mix vinegar with ice water and gradually add it to the flour mixture, stirring with a fork.
- Flatten the dough into a disk and chill it in the fridge.
- Roll out the chilled dough to fit a tart pan and chill.
- Bake with pie weights then let the crust cool.
Make the Filling
- Cook onions in a skillet over medium heat until caramelized then spread then in the crust.
- Mix the cheese with flour and sprinkle it evenly over the top.
- Whisk the eggs, cream, salt, and pepper then pour into the quiche pan and top with crumbled bacon.
- Bake the quiche until the top is lightly browned.
- Let the quiche cool for 5 minutes before serving.
Tips for the Best Results
- It’s easiest to use a tart pan with a removable bottom.
- When caramelizing the onions, use a large skillet with high sides. Keep the heat at medium but reduce it to low if needed. Stir them occasionally. As they begin to brown, a dark substance (fond) will begin to form on the bottom of the pan. You can use white wine, chicken broth or water to deglaze the pan and stir the fond into the mixture. It adds another element of flavor. Be patient while you caramelize the onions- it should take about 30 minutes.
- You can substitute fresh thyme with fresh rosemary, tarragon or parsley.
- Feel free to use your favorite cheese of choice. Smoked gouda, gruyere, Swiss, provolone, harvarti muenster, or cheddar cheese are all great options.
- If you are looking for vegetarian recipes, feel free to leave out the bacon.
Storing Leftovers
Store leftover quiche wrapped in plastic wrap or in an airtight container in the refrigerator for up to five days.
If you prepare and bake the pastry shell a day in advance, be sure to store it at room temperature, wrapped in plastic wrap.
Serving Suggestions
Here are a few other favorites you can serve with this tasty onion and cheese quiche!
If you’re looking to create a delightful spread to complement this dish, consider starting with a slice of Chocolate Chip Banana Bread, Strawberry Rhubarb Muffins, or Sourdough Blueberry Scones.
Alongside, serve a fresh Radicchio Salad or a fresh fruit salad. To round off the meal, a bowl of Tomato Basil Soup pairs wonderfully with the richness of the quiche.
More Recipes You Will Love
- Salmon Quiche with Potato Crust
- Goat Cheese and Bacon Quiche
- Bacon and Eggs Breakfast Pizza
- Crab Cake Eggs Benedict
- Croque Monsieur Casserol
Pin this now to find it later!
Pin It
Caramelized Onion and Cheese Quiche
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Pastry Crust:
- 2 cups all-purpose flour, plus more for dusting
- ¾ teaspoon salt
- 12 tablespoons butter, cold, cut into cubes
- 5 tablespoons water, cold
- 1 teaspoon cider vinegar
For the Filling:
- 2 tablespoons butter
- 3 onions, sliced ½ inch thick
- 2 tablespoons Fresh thyme
- 1 ½ cup shredded cheese
- 1 tablespoon all-purpose flour
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 ½ cup heavy cream
- 6 slices thick-cut bacon, cooked and crumbled
Instructions
For the pastry crust:
- Blend flour and salt together in a large bowl. Cut in the butter using a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal. Mix the vinegar and 5 tablespoons of ice water together and drizzle evenly over the flour mixture and gently stir with a fork. You may need a little more water but just enough so the mix holds together when a handful is squeezed.
- Pour the mixture onto a lightly floured surface, it will look crumbly but it will all come together. Using a pastry scraper, scrape the dough together and press it into a ball, and then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Roll out dough on a floured surface using a rolling pin into a 15-inch circle,. Fit the pastry into a 11″ tart pan, lifting and gently pressing against the sides. Trim any excess pastry and crimp if desired. Lightly prick bottom with a fork and chill until firm, about 30 minutes. I just put it into the freezer for 10-15 minutes. (If using a tart pan with a revomable bottom place the pan on a baking sheet when putting it into the oven).
- Preheat oven to 375°F.
- Spray a large piece of aluminum foil with non-stick oil and fit it, sprayed side down, into the pastry shell, pressing firmly. Add pie weights.and bake 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden, 10 to 15 minutes more. Transfer baked shell to a rack to cool.
For the filling:
- Melt the butter in a large skillet over medium heat and cook the onions, stirring frequently, until they begin to caramelize and turn golden brown. Distribute the onions evenly over the bottom of the cooked, cooled crust then sprinkle them with the thyme leaves.
- In a bowl, add the shredded cheese and toss with the flour. Sprinkle the mixture evenly over the onions and thyme.
- In a separate bowl, beat the eggs and cream together with the salt and pepper. Pour the mixture over the quiche and top with the crumbled crisp bacon.
- Place the prepared dish on a baking sheet and transfer to the middle of the oven and bake at 400°F for 15 minutes then reduce the heat to 325°F and continue to bake for an additional 25-30 minutes, until the top is lightly browned and a knife inserted into the center comes out clean.
- Remove from the oven and allow to cool for five (5) minutes before serving.
Notes
- We suggest using a tart pan with a removable bottom.
- When cooking the onions use a large skillet with high sides, keep the heat at medium but reduce to low if needed. Stir the onions occasionally and not constantly. As the onions begin to brown a dark substance (fond) will begin to form on the bottom of the pan, add a couple tablespoons of liquid (white wine, chicken broth or water) to deglaze the fond. The fond adds a lot of flavor to the onions. The onions will take about 30 minutes to caramelize, be patient.
- We prefer using fresh thyme but other choices of fresh herbs can be used such as fresh rosemary, tarragon, or parsley.
- Choose a good melting cheese such as Smoked Gouda, Gruyere, Cheddar, Swiss, Provolone, Havarti or Muenster.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Looks good!
It was delicious, Sabrina 🙂
Mav really is a little charmer! As is this dish — love a good quiche, and they seem to have fallen somewhat out of favor. I know I haven’t made one for quite some time — need to do so again, starting with this! Thanks so much.
Thanks, John…hope you enjoy this recipe. 🙂