Caramelized Onion & Beef Bacon Quiche

A rich, savory quiche that combines the deep sweetness of slowly caramelized onions with the smoky, meaty punch of beef bacon, all set in a creamy custard within a flaky, buttery crust. Perfect for brunch, lunch, or a light dinner.

🥧 Ingredients

For the Crust (or use 1 store-bought pie crust):

• 1 ¼ cups (150g) all-purpose flour

• ½ tsp salt

• ½ cup (1 stick / 113g) cold unsalted butter, cubed

• 3-4 tbsp ice water

For the Filling:

• 6 oz (170g) beef bacon, diced (or pancetta if unavailable)

• 2 large yellow onions, thinly sliced

• 2 tbsp butter or olive oil

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 tsp brown sugar (optional, enhances caramelization)

• 4 large eggs

• 1 ¼ cups (300ml) heavy cream or half-and-half

• ½ tsp salt

• ¼ tsp black pepper

• Pinch of ground nutmeg

• 1 ½ cups (150g) shredded Gruyère or Swiss cheese

For Garnish:

• Fresh chives or parsley, chopped

👩‍🍳 Instructions

1. Make the Crust (skip if using pre-made):

• In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal.

• Drizzle in ice water, 1 tbsp at a time, pulsing until dough just begins to clump.

• Turn dough onto plastic wrap, shape into a disc, and chill for at least 1 hour.

• Roll out on floured surface to fit a 9-inch pie dish or quiche pan. Trim and crimp edges. Prick base with fork, line with parchment, fill with pie weights/dried beans.

• Blind Bake: Preheat oven to 400°F (200°C). Bake crust for 15 mins. Remove weights/parchment, bake 5 more mins until lightly golden. Let cool slightly. Reduce oven to 375°F (190°C).

2. Cook the Beef Bacon:

• In a skillet over medium heat, cook diced beef bacon until crispy and fat is rendered. Remove with slotted spoon to drain on paper towels. Leave 1 tbsp fat in the skillet.

3. Caramelize the Onions (Low & Slow):

• Add butter or oil to the bacon fat in the skillet. Add sliced onions and cook over medium-low heat, stirring occasionally.

• After 10 minutes, add brown sugar (if using) and thyme. Continue cooking for 30-40 minutes total, until onions are deeply golden brown, soft, and sweet. Let cool slightly.

4. Prepare the Custard:

• In a large bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth.

5. Assemble the Quiche:

• Sprinkle half the shredded cheese over the bottom of the par-baked crust.

• Spread the caramelized onions evenly over the cheese.

• Scatter the crispy beef bacon over the onions.

• Top with the remaining cheese.

• Carefully pour the egg custard mixture over everything.

6. Bake:

• Place quiche on a baking sheet (to catch drips). Bake at 375°F (190°C) for 35-45 minutes, until the center is just set (a slight jiggle) and the top is golden brown.

• Let cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to set fully.

7. Serve:

• Garnish with fresh chives or parsley. Serve warm or at room temperature with a simple green salad.

💡 Pro Tips for Success

• Onion Patience: True caramelization can’t be rushed. Low heat for 30+ minutes is key for maximum flavor.

• Prevent Soggy Bottoms: Blind baking (par-baking) the crust is non-negotiable. Ensure it’s lightly golden before filling.

• Beef Bacon Note: Beef bacon is leaner and smokier than pork. If unavailable, use thick-cut pork bacon or diced pancetta. For a vegetarian version, use smoked mushrooms.

• Custard Consistency: The ratio of eggs to cream creates the perfect set. Don’t substitute milk for all the cream, or it may be too soft.

• Cheese Choice: Gruyère melts beautifully and has a nutty flavor that complements the onions and bacon. Comté, Emmental, or a sharp white cheddar also work.

🔄 Delicious Variations

• Add Greens: Stir 1 cup of sautéed spinach or Swiss chard into the onion mixture.

• Mushroom Medley: Add 1 cup of sautéed wild mushrooms (like cremini or shiitake) with the onions.

• Goat Cheese: Crumble ½ cup of goat cheese over the onions before adding the custard.

• Crustless Version: For a low-carb option, butter the pie dish well and simply add filling directly. Bake time may be reduced by 5-10 minutes.

🥗 Serving & Storing

• Make Ahead: The crust can be par-baked 1 day ahead. The onion and bacon mixture can be cooked and refrigerated for 2 days. Assemble and bake the day of serving.

• Storing: Cover and refrigerate leftovers for up to 3 days. Reheat slices gently in a 300°F (150°C) oven or in a skillet.

• Freezing: Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in fridge and reheat.

This quiche is a masterclass in savory flavors—sweet, salty, smoky, and rich. It’s elegant enough for a special occasion but simple enough for a cozy weekend meal. Enjoy!