Bacon cheese and onion quiche

Rich, Savory, and Perfectly Sliceable Comfort Food

 Recipe Overview

 Ingredients

 For the Filling:

• 6 slices thick-cut bacon, chopped

• 1 large yellow onion, thinly sliced

• 1 tbsp butter (for caramelizing onions)

• 1 cup (100g) grated cheese (Cheddar, Gruyère, or Swiss all work well)

• 4 large eggs

• 1 cup (240 ml) heavy cream (or half & half for a lighter version)

• ½ cup (120 ml) milk

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp ground nutmeg (optional but classic in quiche)

 For the Crust:

• 1 9-inch pie crust, homemade or store-bought, blind baked

 Tip: Blind baking helps keep the crust from getting soggy. See instructions below.

 Instructions

 Step 1: Blind Bake the Crust (Important)

1. Preheat oven to 375°F (190°C).

2. Roll out your crust and fit it into a 9-inch tart pan or pie dish.

3. Prick the bottom with a fork.

4. Line the crust with parchment paper or foil and fill with pie weights, beans, or rice.

5. Bake for 12–15 minutes, then remove weights and bake uncovered for another 5–7 minutes until lightly golden.

6. Set aside to cool slightly.

 Step 2: Cook the Bacon & Onions

1. In a skillet over medium heat, cook chopped bacon until crispy.

2. Remove with a slotted spoon and drain on paper towels.

3. Pour off all but 1 tbsp bacon fat.

4. Add butter and sliced onions to the skillet. Cook over medium-low heat, stirring occasionally, for 10–15 minutes until soft and golden.

5. Remove from heat and let cool slightly.

 Step 3: Prepare the Custard Filling

In a medium bowl, whisk together:

• Eggs

• Cream

• Milk

• Salt, pepper, and nutmeg

Set aside.

 Step 4: Assemble the Quiche

1. Evenly sprinkle the bacon and caramelized onions into the pre-baked crust.

2. Add the grated cheese.

3. Pour the custard mixture over the top.

4. Gently tap the dish to remove air bubbles and level the filling.

 Step 5: Bake

1. Bake at 375°F (190°C) for 35–45 minutes, or until:

   • The filling is set (a slight jiggle in the center is okay)

   • The top is golden and puffed

2. Remove and let rest for 10–15 minutes before slicing.

 Serving Suggestions

• Serve warm, room temp, or chilled — it’s delicious all ways.

• Pair with:

  • Mixed green salad

  • Roasted vegetables

  • Fresh fruit

  • A glass of white wine or sparkling water

 Nutrition Information (Approx. per slice, 1/8 of quiche)

(Depends on crust and cheese choices.)

 Tips & Variations

• Cheese options: Try Gruyère for nutty richness, Cheddar for bold flavor, or goat cheese for tang.

• Add veggies: Sautéed mushrooms, spinach, or bell peppers pair well with this combo.

• No crust? Make it crustless! Grease the pan well and bake as usual — reduce baking time slightly.

• Make-ahead friendly: Cook the bacon and onions ahead, or bake the full quiche and refrigerate.

 Storage & Reheating

• Fridge: Store tightly wrapped for up to 4 days.

• Freezer: Cool completely, wrap in foil and plastic, and freeze for up to 2 months.

• Reheat: Bake at 325°F (165°C) until warmed through, or microwave individual slices.

 Final Thoughts

This Bacon, Cheese & Onion Quiche is a cozy, crowd-pleasing dish that never goes out of style. Whether you’re hosting brunch or meal prepping for the week, it’s simple to make, deeply satisfying, and endlessly adaptable