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–+ servings

Bacon, Cheese and Onion Quiche

Rich, savory quiche with crispy bacon, sweet caramelized onions, and a blend of Gruyère and cheddar baked in a flaky pie crust—perfect for weekend brunch or an easy make-ahead meal.
Amanda
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 8 slice

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Medium skillet
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife
  • Spatula or wooden spoon
  • Parchment paper
  • Pie weights or dried beans
  • Cooling rack

Ingredients

  • 1 9-inch pie crust store-bought or homemade
  • 1 tbsp butter for greasing the pie dish
  • 8 slices bacon
  • 2 yellow onions medium, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp butter for sautéing the onions
  • 4 eggs large
  • 1 1/2 cups heavy cream
  • 1/2 cup milk whole milk preferred
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup Gruyère cheese shredded
  • 1/2 cup sharp cheddar cheese shredded

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with 1 tablespoon butter and press the pie crust into the dish. Prick the bottom of the crust several times with a fork.
  • Blind-bake the crust: Line the crust with parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes. Remove the parchment and weights, then bake for 5 minutes more until the crust is just starting to turn light golden.
  • While the crust bakes, cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble or chop.
  • In the same skillet, pour off excess bacon fat if needed, then add olive oil and 1 tablespoon butter. Add the sliced onions and cook over medium-low heat, stirring occasionally, until softened and golden (about 5–8 minutes).
  • Make the custard: In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
  • Assemble: Sprinkle the bacon, onions, Gruyère, and cheddar evenly over the warm crust. Slowly pour the custard over the fillings.
  • Bake for 35–40 minutes, until the edges are set and the center has a slight jiggle. If the crust is browning too quickly, loosely tent with foil near the end of baking.
  • Cool on a rack for at least 10–15 minutes before slicing. Serve warm or chilled.

Notes

Make-ahead: Bake up to 1 day in advance, cover, and refrigerate. Rewarm slices in a 325°F (165°C) oven until heated through.
Tips: Use room-temperature eggs and dairy for a smoother custard. Don’t skip blind-baking—this helps prevent a soggy bottom. The quiche is done when the center still wobbles slightly; it will continue setting as it cools.

Nutrition

Calories: 520kcal | Protein: 20g | Saturated Fat: 19g | Cholesterol: 210mg | Sodium: 780mg