Bacon Cheese and Onion Quiche Recipe

Bacon, cheese, and onion quiche is one of those savory dishes that just hits the spot. You get eggs, cream, crispy bacon, melty cheese, and sweet onions all tucked into a flaky crust.

This quiche usually takes about an hour from start to finish and feeds 6 to 8 people. It’s a great pick for breakfast, brunch, or even dinner if you want something a little special but not fussy.

Honestly, I’ve made this recipe way too many times to count. It always comes out golden and really good—no complaints from anyone at my table.

What I love about this quiche? It’s super versatile. You can eat it warm, straight from the oven, or cold the next day (which, if I’m being honest, is sometimes even better).

I’ll often make it on Sunday, then snack on slices during the week. It’s a solid choice for quick meals when you don’t feel like cooking.

Here’s how I put it together, from the basic equipment and simple ingredients to the steps I follow. I’ll throw in a few notes and little tips along the way, too.

Equipment

You don’t need a bunch of fancy gadgets for this bacon cheese and onion quiche. Most of what you need is probably already in your kitchen.

Here’s what I grab:

• 9-inch pie dish (glass or ceramic is my go-to)
• Large mixing bowl for the eggs and cream
• Medium skillet for the bacon and onions
• Whisk or just a fork—either works
• Sharp knife and cutting board
• Measuring cups and spoons
• Spatula or wooden spoon
• Oven mitts (because, well, hot pans)
• Cooling rack for letting the quiche chill out after baking

The pie dish is key here. I like the 9-inch size so the filling isn’t too thick or thin.

If you want to make your own pie crust, you’ll need a rolling pin and maybe a pastry cutter. I usually just grab a store-bought crust to save time, and honestly, it works just fine.

Make sure your skillet is roomy enough for the bacon and onions. I use a 10 or 12-inch pan so nothing gets crowded.

I always lay out everything before I start. It just makes cooking less stressful, you know?

Ingredients

This is my go-to bacon cheese and onion quiche recipe. The flavors just work—savory, cheesy, and a little sweet from the onions.

For the crust:

• 1 pre-made 9-inch pie crust (or homemade, if you’re in the mood)
• 1 tablespoon butter for greasing

For the filling:

• 8 slices of bacon
• 2 medium yellow onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 large eggs
• 1½ cups heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg

For the cheese:

• 1 cup Gruyère cheese, shredded
• ½ cup sharp cheddar cheese, shredded

Cook your bacon until it’s nice and crispy, then crumble it up. For the onions, I like to cook them low and slow so they get all caramelized and sweet.

Gruyère is my favorite cheese here—it melts so well and has this nutty, rich thing going on. Cheddar gives it a sharp kick that I really like.

Fresh ingredients make a big difference, so grab the good stuff if you can.

Instructions

First, I preheat the oven to 375°F (190°C). Gives me enough time to get everything ready.

Blind baking the crust: I press the pie crust into the dish, making sure it hugs the sides and bottom. Then I poke the bottom a few times with a fork to keep it from puffing up.

Line it with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, then take out the weights and parchment, and bake another 5 minutes until it’s just starting to turn golden.

While that’s happening, I fry the bacon in a skillet over medium heat until it’s crisp. Let it drain on paper towels, then chop it up.

In the same pan, I cook the onions (sometimes with a little bacon fat) for about 5 minutes until they’re soft and golden.

For the custard, I whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg in a big bowl. I just mix until it’s smooth—nothing fancy.

• Pull the crust from the oven.
• Scatter the bacon, onions, and cheese over the bottom.
• Slowly pour the custard over everything.
• Pop the quiche in the oven.

Bake for 35-40 minutes. The center should have a little jiggle if you shake the pan, but the top will be golden.

Let it cool for at least 10 minutes before you try to slice it. Trust me—it falls apart if you rush it.

Notes

I actually think this quiche tastes better if you make it ahead. Bake it up to a day before and stash it in the fridge, covered.

Quiche is basically eggs, cream (or milk), and cheese baked in a crust. The eggs set up when baked and that’s what gives you that creamy, custardy texture.

Room temperature eggs and cream blend together way easier. If you remember, pull them out of the fridge about half an hour before you start.

Don’t skip the blind bake on the crust. It keeps the bottom from getting soggy, which is kind of a dealbreaker for me.

If you’re pressed for time, bacon bits work. But honestly, fresh bacon tastes way better and has a better texture.

Yellow onions are my top pick for this. White onions are fine if that’s all you have, but I’d skip red—they’re a bit too sharp after baking.

The quiche is ready when the center still has a little wobble but the edges are set. It keeps cooking as it cools, so don’t overdo it or it’ll get rubbery.

Let it rest for at least 15 minutes before you cut into it. That way, your slices don’t fall apart.

Sharp cheddar gives you the best flavor, in my opinion. Gruyère or Swiss work too if you want to mix it up.

Tasting Notes

The first thing that hits me when I slice into this quiche? That rich, savory smell. Bacon’s doing all the heavy lifting here—my kitchen fills up with this smoky aroma that just makes you hungry.

Taking a bite, the flavors really come together. Bacon brings that salty, smoky kick, and it just works with the creamy cheese.

The onions are a nice touch, too. They add a gentle sweetness, so things never feel too heavy.

Texture-wise, this is exactly what I hope for in a quiche. The custard comes out smooth and creamy, not runny at all.

And the crust? Still flaky and buttery, even with all that filling sitting on top.

The cheese melts right into the custard, making little gooey pockets here and there. Cheddar’s got that sharp, tangy thing going on, which keeps the richness in check.

Bacon pieces stay crispy and full of flavor, so you get a bit of crunch with the soft custard. The onions sort of melt and caramelize while baking, giving each bite a little more depth.

Honestly, this is best when it’s warm, but not straight out of the oven. I usually let it cool about 10 minutes—flavors seem to pop more, and the cheese settles in nicely.

The whole thing kind of reminds me of a loaded baked potato, or maybe a breakfast sandwich if you’re into that. It’s comfort food, plain and simple, but not fussy at all.

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