Bacon and Caramelized Onion Quiche
What is there to say about quiche other than I pretty much love everything about it. A classic dish made popular in the 70’s is so simple and yet has the ability to be the star of an elegant brunch or quick mid-week dinner. I’m a fan of eggs to begin with so when you mix them with salty bacon, sweet caramelized onions and nutty swiss cheese, it’s like I’ve died and gone to heaven. I like to imagine a heaven where bacon is served at every meal.
The quiche itself is easy to put together but here are a few tips before getting started:
1. Caramelizing the onions take a bit of time so it’s important to plan ahead. You can caramelize any kind of onion. But for this quiche, I prefer sweet yellow onions. Slice them on the thinly. They will caramelize more evenly and have a better texture when cooked in the quiche. Take care to cook the onions on low heat, stirring often, so they don’t burn.
2. Cut the bacon before you fry it up. I like that the bacon pieces curl on the edges, they crisp up more evenly, and give the bacon an all around better texture when baked in the quiche.
3. Any swiss style cheese will work here but if you haven’t tried Jarlsberg, nows the time. It’s sweet, nutty and the perfect choice for this quiche recipe. My father-in-law was (he likes to say he’s retired but it’s so NOT the case!) a very successful cheese importer. He used to import the majority of Jarlsberg that came into the US. I hadn’t had it before meeting my husband and now it’s a staple in our house!
4. Lastly, once you’ve put the crust into the pie dish, pop it in the freezer while you prepare the quiche ingredients. The cold butter will result in a flakier crust and it helps to avoid the soggy bottom crust that so sadly and too often accompanies a good quiche.
Quiche is my “go to” for brunch and with Easter just around the corner, I thought this would be the perfect time to share an easy brunch menu. This Bacon and Caramelized Onion Quiche is the first part of the menu I’ll be sharing this week. Be sure to check back throughout the week to get the other delicious and easy recipes to complete Mountain Mama Cooks Easter brunch menu!Print
Bacon and Caramelized Onion Quiche
This is my favorite quiche recipe that I make. Crispy bacon, caramelized onions and Jarlsberg Cheese are what make this quiche so amazing!
- 8oz bacon, cut into small pieces
- 1 large purple or sweet yellow onion
- 2 tablespoons butter
- 1 single recipe of your favorite pie dough
- 3 tablespoons sour cream
- 4 eggs
- 3/4 cup half and half
- dash tabasco sauce
- 1/4 teaspoon dry mustard
- salt and pepper
- 4 oz (about 1 cup) grated Jarlsberg Cheese
- Heat butter in a large, heavy-bottomed sauté pan on medium heat. Add the sliced onions and cook, stirring occasionally for about 10 minutes, until the onions have softened and are translucent. Reduce the heat to low and cook for an additional 20-30 minutes, stirring often, until the onions are well browned and onions are completely caramelized. Remove from heat.
- Preheat the oven to 375F degrees.
- Line a 9-inch pie plate with your favorite dough (I used store bought) and stick in freezer while you prepare other quiche ingredients.
- In a small bowl, mix sour cream with a pinch of salt and pepper; set aside.
- Over medium heat, fry bacon pieces until crispy and done to your liking; drain bacon on a paper towel; set aside.
- In a large bowl, lightly beat the eggs. Add half and half, tabasco, dry mustard, and a generous pinch of salt and pepper.
- Remove pie plate from the freezer. Spread the 3 tablespoons of sour cream in the pie plate as the base of the quiche. Add the caramelized onions, fried bacon, and grated Jarlsberg cheese. Pour the egg mixture into crust.
- Bake at 375F for 40-45 minutes.
Perfect for brunch!
Just lovely! Quiche is my all-time favorite brunch food.
I’ve never made quiche but this looks amazing!
It would be perfect for my guests:)
Thanks, Lori. It is indeed amazing!
Love love love quiche. I posted a super easy bacon/cheese one recently that I love to make when the kids want quiche, but I’d love to try this one when they arent with us…looks so good!
It’s hard to go wrong when bacons involved!
This is a must-do soon. Yes, Jarlsberg has such a warm, nutty flavor…perfect for quiche. TY for this recipe!
You’re welcome. It’s my favorite quiche that I make!
Do you ever combine cheeses in this recipe? Someone told me to try Jarlsberg (or Swiss), Mozzarella and Cheddar – what do you think? Also – what is the purpose of the sour cream on the bottom – would that not make it soggy? Do you ever have issues with soggy, by the way? Thanks!
The sour cream does NOT make the quiche soggy. It is meant to make the quiche rich and gives the perfect bite of tang!
Meant to also ask …. I made a quiche and it called for 3 T. of flour to be added to the egg mixture – perhaps to help it to retain it shape. It sure did. Very nicely. Would you think it’s worthwhile. Not sure if 3 T. is a bit much for 4 eggs and 1 1/2 c. of cream. What do you think – maybe less? Thought it seemed a bit too firm.
I’ve never added flour to a quiche so I’m not sure how it would effect the outcome………
I add flour to the mixture when making a crustless quiche.
Hey, I love you too, my husband and kids are grealy grateful. Keep up the good. I tried it for brunch and it was a big hit!
THanks, this quiche is my absolute favorite!
You don’t prebake your crust?
I added some shallots and half a sweet yellow onion. It gave it a really nice flavor. My 84 year old mom can’t remember what she has for breakfast but she asks for this quiche one a week!
I love it!
I’m fairly new to living at very high altitude (14,000 feet) and I want to make quiche but I’m not sure if the altitude requires any adjustments or if it is something that doesn’t get affected by it. Thanks!
The crust will rise and fall quickly and the egg filling might take a little longer to cook through.
So, except for perhaps leaving it in the oven longer, would you recommend making it as your recipe states for this elevation?
Can I make this with a baked sweet potato crust? I need a GF recipe for brunch tomorrow morning?
I don’t have experience with a sweet potato crust so I can’t really advise!