Caramelized Onion and Bacon Quiche

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You wanna make some fast friends? Make this and feed it to people. The savory crust + the sweet caramelized onions + the salty bacon make this breakfast quiche (or lunch or dinner) one of my top favorites to make! (And it’s given me some extra friends, too.)

caramelized onion and bacon quiche

caramelized onion and bacon quiche

This little number is also freezer friendly! Just wrap each piece in foil, throw in a Ziploc, and freeze for up to 4 months. The night before you want to eat a piece, just take out the individual serving, thaw in the fridge, and then you’re ready to heat + eat in the morning!

caramelized onion and bacon quiche

These are ingredients you most likely already have in your kitchen which is always good for the ole wallet [and that grocery list that somehow grows literally the second you walk out of the store – but seriously… How does this happen though? I swear I get home, unload, and realize I need about 8 more things. Ridiculous…].

Anywho… the homemade crust is definitely worth the extra time and minimally extra effort [just 8 steps] to make. I promise. The store-bought stuff is just fine in a pinch, but you’ve gotta try this crust at least once. Check out these easy-peasy steps to making the King of the Crusts.

  1. Pulse the dry stuff in a food processor. NOT a standing mixer or a in a bowl with a hand mixer. TRUST me on this one, folks.
  2. Cut yer cold (and I mean straight from the fridge cold) butter into little squares of dairy heaven like so:

caramelized onion and bacon quiche

3. Add some Parm and pulse the butter + parm + dry stuff until it looks like this:

caramelized onion and bacon quiche

4. Drizzle some ICE cold water 1 tbs. at a time into the dough. Just pulse it, drizzle it, until it comes together to look like this:

caramelized onion and bacon quiche

5. Yank out yer ball of doughy goodness out of the food processor, form it into a ball, flatten it to a disc, throw it in some plastic wrap, and shove it in the fridge.

caramelized onion and bacon quiche

6. After 45 minutes, pull out the chill disc of fantastic. On a floured surface with a good ole fashion roller, roll out yer dough so it will fit your (greased) pie dish. Throw it in there. As you can see below, it’s a forgiving dough. If it’s not a perfect circle, grab some from over there to fill in the gaps over here. You know what I’m sayin’? Easy. Peasy.

6 1/2. Also – take out some rage and stab this bad boy all over with a fork.

Back in the fridge for 20 minutes while you preheat the oven.

caramelized onion and bacon quiche

7. Throw on some foil + pie weights* and toss it in the oven for 20.

8. Remove the foil + pie weights, and keep baking for another 15-ish.

*I got our pie weights wayyyyy back when we registered for our wedding. I’ve used them tons and tons of times! If you don’t have pie weights, you can use dried beans in a pinch. I’d def suggest investing in some though.

caramelized onion and bacon quiche

Also, if you haven’t invested in one of these bad boys, you’re missing out. I’ve done my own shredding for years [and I have the forearms to prove it], so when my sister-in-law told me about this little gem, I had to grab one. You can use it for hard cheeses or chocolate, it’s dishwasher safe, and you can *bonus* now buy the cheaper non-shredded cheese at the store. The pre-shredded is fantastic in a pinch, but it usually costs more and doesn’t taste as good as the block.

caramelized onion and bacon quiche

Caramelized onions are so easy and yet some of the BEST things you can make in your kitchen. They add TONS of flavor with just two little things: butter + onions. The key is low and slow with minimal stirring. The onions cook in their own natural sugars and become tender, sweet bits of great flavor.

caramelized onion and bacon quiche

Happy breakfast, y’all!

caramelized onion and bacon quiche


Caramelized Onion and Bacon Quiche

For the crust:

1/4 cup yellow cornmeal
1 1/2 cups all-purpose flour
3/4 tsp. sea salt (or table salt)
1 stick cold, unsalted butter, cut into ½” pieces
1 oz. grated Parmesan
5-7 tbs. ice water

For the filling:

1 1/2 tbs. unsalted butter
1 yellow onion, thinly sliced
1/4 cup bacon bits
3 tbs. all-purpose flour
4 eggs, whisked
1 cup half-and-half
Kosher salt
Freshly ground black pepper
1/4 tsp. fresh thyme leaves (or 1/8 tsp. dried thyme)

Make the crust:

In a food processor, pulse together the cornmeal, flour, and salt until combined. Add cold butter and Parmesan; pulse until the mixture has pea-sized bits of butter. While continuing to pulse, drizzle in the 5 tbs. ice water until dough comes together. Add more water if necessary, but not more than 7 tbs.

Roll the dough into a disk and wrap in plastic wrap. Refrigerate until firm (about 45 minutes).

On a clean, floured surface, roll out the dough with a rolling pin until it fits the shape of a 9” pie dish. Grease the pie dish with cooking spray; press dough into pie dish, crimping sides as needed. Pierce the bottom of the dough with a fork so the dough does not rise during cooking. Refrigerate the dough in the pie dish an additional 20 minutes.

Preheat the oven to 350.

Line the pie crust with foil and fill with either pie weights or dried beans (any kind). Bake 20 minutes. Remove foil and beans; bake an additional 12-15 minutes, until the crust is golden-brown. Allow to cool completely on wire rack.

Make the filling:

Meanwhile in a large skillet or Dutch oven, melt the butter over medium heat. Add onions and sauté until caramelized (about 20 minutes), stirring occasionally. Lay the onions on the bottom of the cooled crust.

Mix the bacon bits, flour, eggs, half-and-half, a pinch or two of salt, ground pepper to taste, and thyme in a large bowl; whisk to combine. Pour cream mixture over onion.

Bake at 350 for 50 minutes or until set.

Garnish with thyme leaves and/or bacon bits.

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