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Slice of quiche with bacon on gray plate, served with grapes.
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4.89 from 17 votes

Bacon and Caramelized Onion Quiche

A rich and savory quiche with sweet caramelized onions, smoky bacon, and melty cheese baked in a flaky, buttery crust. Perfect for breakfast, brunch, or even a simple dinner.
Prep Time1 hour
Cook Time1 hour 15 minutes
Total Time2 hours 15 minutes
Course: Main Dish
Cuisine: American
Keyword: caramelized onion, caramelized onion and Swiss cheese quiche
Servings: 8 servings
Author: Pat Nyswonger

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.
    A shaggy dough for pie crust on the counter.
  • Roll the dough on a floured surface into a 15-inch circle. Fit it into an 11-inch tart pan, pressing gently against the sides. Trim the excess and crimp if desired. Prick the bottom with a fork, then chill for 30 minutes in the fridge. (If using a tart pan with a removable bottom, place it on a baking sheet before baking.)
    Pressing pie dough into a pie crust.
  • Preheat oven to 375°F.
    Line the pastry shell with a large piece of foil sprayed with nonstick oil, pressing it firmly into place. Fill with pie weights and bake for 15–20 minutes. Remove the foil and weights, then bake another 10–15 minutes until golden. Cool on a wire rack.

For the filling:

  • Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring often, until soft and golden, 25–30 minutes. If the pan starts to look dry, add a splash of water to loosen the browned bits and keep the onions from burning.
    Caramelizing onions in a dutch oven on the stovetop.
  • Distribute the onions evenly over the bottom of the cooked, cooled crust then sprinkle them with the thyme leaves.
    A serving spoon adding caramelized onions to a par-baked quiche crust.
  • 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.
    A portion of shredded cheese being spread on an unbaked onion quiche with a serving fork.
  • Place the dish on a baking sheet and bake in the center of a 400°F oven for 15 minutes. Reduce heat to 325°F and bake 25–30 minutes more, until the top is lightly browned and a knife inserted in the center comes out clean.
    Remove from the oven and allow to cool for five (5) minutes before serving.
    Baked quiche on a cooling rack with kitchen towel in the upper right.corner.

Notes

Chill the crust: Cold dough bakes flakier and holds its shape. Rest in the fridge 30 minutes, or pop in the freezer for 10–15 minutes for a shortcut.
Blind-bake: Lining with foil and pie weights keeps the crust crisp and prevents it from sagging.
Caramelize low and slow: Onions take about 25–30 minutes. Stir often, and add a splash of water if the pan looks dry.
Don’t rush cooling: Let the quiche rest at least 5 minutes before slicing so the custard sets and cuts cleanly.
Cheese options: Gruyère is classic, but smoked Gouda, sharp cheddar, or even Monterey Jack will work.
Reheating tip: Warm slices in a 325°F oven for 10–15 minutes to keep the crust crisp. Skip the microwave. It makes the pastry soggy.
Freezer-friendly: Bake, cool completely, then wrap tightly. Reheat straight from frozen at 350°F until warmed through.

Nutrition

Serving: 1 serving | Calories: 428kcal | Carbohydrates: 23g | Protein: 10g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 397mg | Fiber: 1g | Sugar: 3g
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