Dive into a delectable Crispy Bacon Onion Gruyere Breakfast Quiche that's perfect for breakfast or brunch. Whisk together eggs, milk, and some spices - add in crispy bacon and cheese, then bake inside a flaky homemade pie crust for 45 minutes. This quiche brings a variety of flavors that you will love and can be eaten warm, room temp, or even enjoyed cold.
We are BIG quiche fans over here! Justin loves it when I make one so he can eat it for breakfast (or an afternoon snack lol) all week long.
But besides that, down in the South, no bridal shower or brunch is complete without a quiche. You could go more of a traditional flavor like Diced Ham Swiss and Cheddar Cheese Quiche or spice it up a bit with Green Chilis & Egg Quiche. But today we are going back to the basics and classic - because you can never go wrong with bacon and cheese anything.
Crispy bacon, with its savory crunch, adds a rich depth and a hint of smokiness to dishes, while Gruyère cheese melts into a velvety texture and has a nutty undertone, blending perfectly with the bacon and elevating the quiche to something truly special. And even though it has an essence of Quiche Lorianne, these ingredients encapsulate the essence of the comfort of Southern cooking perfectly!
Through all of my recipe testing and finding the perfect ratio of egg/dairy/and mix-ins for quiche, all of this comes together easily! Start with a homemade pie crust. Mix your creamy egg filling together and pour it into the crust. Add in the crispy bacon and shredded cheese. Bake until the quiche is set and you’re ready to enjoy, hot or cold! Whether you're kickstarting your day with a hearty breakfast, enjoying midday brunch, or rounding out a dinner menu, bacon and onion quiche fits the bill!
Because of its versatility, I’m no stranger to making a good quiche. That's why I know you’ll love trying out these delicious quiche recipes, including Diced Ham Swiss and Cheddar Cheese, Savory Roasted Red Pepper and Spinach Egg White, Caramelized Onion and Spinach Quiche (a most popular recipe on FSS for years!), and Bacon-Egg-Cheddar Quiche!
Ingredients You’ll Need
- Pie Crust (homemade or store-bought) - I HIGHLY recommend you make your own pie crust for quiche. It tastes so so so much better. The extra effort is worth it but I have an in-depth recipe on how to make a flaky homemade pie crust so it is not as intimidating.
- Thick Cut Bacon - We have been really loving Wright's brand bacon this year but any brand will work that you prefer.
- Onion - thinly slice so this salutes and caramelizes evenly and you do not have big pieces of onion you bite into.
- Whole Milk - I recommend using whole milk in this recipe OR half and half. If you use low-fat milk it will not result in as creamy and flavorful of a quiche. I don't recommend using fat-free milk or any plant-based milk as the results and flavor will not be the same.
- Seasonings - salt, pepper, and nutmeg
- Gruyere - sometimes this cheese can be hard to find. If it is not available in the specialty cheese aisle by the deli of your local grocery store then grated Swiss cheese will work just fine!
PRO TIP - when frying up your bacon, use some kitchen scissors* and cut the raw bacon strips into small pieces directly into the skillet. That way you are cooking up bacon bits immediately instead of frying up strips and then having to crumble up later. Way less messy IMO and I have been doing this for years. I like to get mine from the Dollar Store and just stock up on a couple of pairs since they are cheap and need to get replaced every so often (or you can use the Amazon link above).
How To Make
Blind bake the pie crust: Follow the directions for homemade pie crust if using. Whether using homemade or store-bought, you’ll need to blind-bake the crust. Once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-22 minutes and keep the oven on. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
PRO TIP: You will need to use pie weights*, or better yet, just buy a bag of $1.50 dried pinto beans* from Amazon or the grocery store and designate them to be your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar). You will need the weight of the beans on top of the crust to ensure an even bake on the bottom without any air bubbles forming.
Cook the bacon: In a large skillet, add in the bacon and fry up until crisp on medium heat. Remove from the pan and place on a plate lined with paper towels to cool. Remove all the grease but 1 tablespoon in the skillet.
Cook the onions: To the skillet with reserved bacon grease, add in the onions and sautee until translucent on medium-low. This should take about 10 minutes. Remove from the heat when finished.
Prepare the oven: Reduce oven temperature to 350 degrees.
Assemble the egg mixture: In a large bowl, add the eggs and beat with a fork until the yolks are broken.
Pour in the milk, spices, and shredded cheese. Mix until well combined. Break up the bacon into small pieces and add to the bowl with the eggs along with the sauteed onions. caramelized onions, Mix until evenly distributed.
Bake and enjoy: Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore. Let the quiche cool for 10 minutes before slicing and serving. Enjoy!
These are some helpful things I have learned over the years of making quiches that help me.
- When sautéing onions, maintain a medium-low heat to ensure they become translucent without getting burnt, which can introduce a bitter taste.
- Blind baking the pie crust is essential, as it prevents the bottom from becoming soggy when the egg mixture is added.
- Grating your own gruyere cheese often results in it being able to melt better and flavor than pre-packaged shredded options.
- Allow the quiche to rest for about 10 minutes after baking; this ensures it sets up nicely and slices cleanly.
Storing & Freezing
Storing: After allowing the quiche to cool to room temperature, cover it tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days. When ready to serve, you can reheat individual slices in the oven at a low temperature or give a quick warm-up in the microwave. Quiche can be enjoyed hot, room temp, or eaten cold out of the fridge depending on your preference.
Freezing: Wrap the whole quiche or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. Place in the freezer, where it can be stored for up to 2 months. When you're ready to enjoy, thaw the quiche in the refrigerator overnight and then reheat in the oven until warmed through.
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