Cheddar, Bacon, and Caramelized Onion Quiche is bursting with flavor. Rich and creamy, studded with bacon and onions perfectly caramelized—what better way to enjoy breakfast or brunch?
How did you ring in the New Year?
We’re the proverbial parents when it comes to New Year’s Eve. No parties, no plans. Just stay home and try to get the kids in bed as close to on time as possible. We did stay up until midnight, and caught a few of the fire works going on around us, but the fog made it kinda hard to see. So very exciting stuff, obviously. My teenaged self would be so proud.
And in the spirit of all things New Year and resolution-esque, I’ve decided to forgo the usual dessert in favor of something…not sweet. Not lighter, for sure. But no sugar, so…healthier? And still delicious, and so perfect for a chilly winter morning.
Eggs are a major food group for me. As a rule, I eat at least two a day, but scrambling and frying can get a little bit boring. Enter things like this quiche—it’s loaded with so much flavorful savory goodness. Caramelizing the onions gives them a special sweetness, and cooking them in a bit of the grease from the bacon gives an extra boost of flavor. Add in the sharp cheddar, and you’ve pretty much died and gone to decadent savory heaven.
And we all want to go there, right?
Cheddar, Bacon, and Caramelized Onion Quiche
Recipe by Rebecca Neidhart
Makes 1 9” quiche
Prep Time: 25 minutes || Baking Time: 30-35 minutes || Total Time: 1 hour
1 9” pie crust (not deep dish)
1/2 lb thick cut bacon, about 6 slices
1 medium onion, sliced
1 cup whole milk
1 tsp. salt
1/2 tsp. ground black pepper
1 1/2 cups (6 oz.) sharp cheddar cheese, shredded
Preheat the oven to 375 degrees F. Dock the pie crust (poke it every inch or so with a fork, then line it with parchment paper and fill with pie weights (rice, dry beans, or sugar work well also). Bake it for about 15 minutes, then remove the weights and parchment and bake for another 10 minutes.
While the crust is baking, chop the bacon into 1” pieces and cook in a skillet until crispy and brown. Remove them from the pan, then pour out all but a couple of tablespoons of the grease. Add the onions to the pan with the remaining bacon grease and cook over medium heat until soft and brown, about 10 minutes. You may need to add more grease to the pan.
In a medium bowl, beat together the eggs, milk, salt, and pepper until smooth.
Once the crust is ready, remove it from the oven and spread the caramelized onions over the bottom of it, followed by the bacon and cheese. Pour the egg mixture over it, then return to the oven and bake for another 30-35 minutes, or until the center is set when you jiggle it. Alternatively, you could insert a knife in the center and make sure that it doesn’t have raw egg on it when removed.
Once the quiche has baked, remove it from the oven and let it cool and set for at least 15 minutes.