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Bacon-Cheese Quiche

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

  • Prep:
  • Total Time:
  • Servings: 8
Bacon-Cheese Quiche

Photography: Romulo Yanes

Source: Everyday Food, December 2011

Ingredients

  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese (4 ounces)

Directions

  1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

  2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Cook's Note

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Reviews (5)

  • KayCee71 16 Dec, 2014

    I'm never 1 to stick to a simple recipe & while this was my 1st quiche in over 20 years, *as egg absorbs flavors all too well*, I'd used less onion (6 cippoline-baby, Italian onions) Fontina cheese, diced Pancetta in place of bacon, a tiny pinch of garlic powder, white pepper, celery salt & crushed celery flakes, Italian seasonings & after baking for 15 minutes; gently laid 3 slices of Proscuitto & sprinkled grated Parmesan & Romano cheese on top. It's not only pretty but delicious too. Yay!

  • Olivia Backs 5 Oct, 2014

    This quiche was my first ever homemade quiche. It was exquisite. I used veggie bacon (Morning Star brand) instead of regular bacon (vegetarian) and I only used half a cup onions. Other than that, I stuck with the recipe through and through. It is delicious. The onion gives it a great earthy flavor and the cheese is the perfect balance of flavor for this kind of quiche, so so so so so so good. I highly recommend as a beginner quiche master!

  • JoeCool Hiker 16 Dec, 2013

    This recipe turned out well for my first quiche. I substituted the cheese for pepperjack and added a teaspoon of cayenne pepper. I also had too much filling, which I put in a large ramekin/soufflé dish. The little soufflé dish turned out just as well without the crust, which gave me the idea for individual quiche.

  • Vickie Reneau Loose 28 Mar, 2013

    Enter your review...

  • tarheel84 17 Feb, 2012

    This is a wonderful quiche. There has enough cheese and bacon to make a meal out of it. It was easy to make and was quick. The recipe called for Gruyere cheese but I substituted Swiss cheese to save some money. I will definitely make this again.

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