Caramelized Onion Quiche

Golden caramelized onions, nutty Gruyere cheese and savory bacon bits, make this Caramelized Onion Quiche a taste delight.  Add it to your next brunch or luncheon.

When I think of an elegant breakfast or brunch there’s probably nothing that comes to mind faster than quiche.  It’s flavorful, popular and not at all difficult to make.  Plus with all of the different filling combinations, you don’t ever need to worry about getting bored!

And if you’re entertaining did you know there’s a fringe benefit?  It’s a great way to be part of the action and cook at the same time.  Pop a couple quiches in the oven, then chat with your guests over a Bloody Mary or Blood Orange Mimosa while they bake. 

But don’t restrict quiche eating to breakfast or company meals.  This Caramelized Onion Quiche would make a great lunch or light supper as well, perhaps teamed up with a salad or soup.

What is a Caramelized Onion Quiche?

If you’re not familiar with quiche (pronounced keesh), it’s “a French tart consisting of a pastry crust filled with savory custard and pieces of cheese, meat, seafood or vegetables (source Wikipedia).” 

This Caramelized Onion Quiche features the rich flavor of golden caramelized onions along with complimentary notes of bacon, Gruyere and thyme. It is very close to a classic Quiche Lorraine except that has more bacon and uses sauteed chopped shallots instead of onions.  Either way, it’s delicious!

Why You’ll Love This!

Tasty.  The combo of rich caramelized onions, creamy Gruyere cheese and savory bacon bits puts this quiche over the top!

Easy.  Make a crust (or not). Mix and pour a few ingredients.  Bake.  Easy-peasy!

Special.  I like breakfast sausage (link) and eggs as much as the next guy.  But gotta admit a quiche feels a lot more special for not a lot more work!

What You’ll Need

Ingredient Notes

• Onions (raw or pre-caramelized).  This provides the onion flavor.
• Butter or oil (if not using pre-caramelized onions).  To caramelize the onions.
• Single pie crust (optional).  Omit for a crustless quiche.
• Eggs.  For the quiche custard.
• Half and half. For the quiche custard.  You can use cream or whole milk if you prefer.
• Salt, Pepper.  To enhance flavor.
• Fresh thyme.  Adds flavor. Dried thyme can be substituted.
• Cooked Bacon Bits.  Make your own or buy pre-cooked as a time saver.
• Gruyere cheese.  Adds nutty flavor and creaminess.  You could substitute Swiss or Comté.

Special Tools

• I use a 10 inch tart pan, because I have it. And I do like the fact that it makes a thinner quiche that cooks a little faster. But if I were to hazard a guess, I’d say that many more quiches are made in pie pans, which most people have.

To Crust or Not to Crust…

I always have a hard time deciding if I want to make my quiche with or without a crust.  A crust is delicious, and from a flavor alone standpoint, that’s what I’d do.

But a crust adds some carbs and about 100 calories per slice.  Plus it’s a little more work, even if you use a commercial crust.  So, I go back and forth.  But ultimately, I’m happy with whatever option I choose!

Step by Step Directions

If you’re not using pre-made caramelized onions, melt butter or heat oil in a small frying pan, add your thinly sliced onions and cook until golden brown. Let onions cool.

If using a crust, fit the crust into a 10/11-inch tart pan or a 9-inch deep dish pie pan.  Prick crust with a fork, then prebake for about 15 minutes at 350 degrees until beginning to brown.

Blend eggs, half & half, salt and pepper in a large bowl or blender.  Stir in cooled caramelized onions and part of the cheese.

Pour egg, onion and cheese mixture into the crust

then sprinkle with bacon bits, thyme, and remaining cheese. 

Bake at 350 until knife inserted near center comes out clean.

How to Serve

A quiche, like this caramelized onion quiche, is a classic brunch dish.  When I’m serving guests, I like to serve at least two quiches, with different fillings.  This is both for variety and so that if Uncle Ed dislikes spinach (or onions), he has another option.

Of course, many of your guest will take a piece of each–it can be so hard to decide!  So make plenty—especially since the leftovers are great!

I usually serve my quiches with a tossed salad.  And for a recent brunch, I added some fresh baked bread, small breakfast pastries, pineapple mango salsa with chips, a green salad with sun dried tomato vinaigrette and an Eton Mess Bar (meringue, fruit and whipped cream) for dessert.

Of course, don’t limit your quiches to special brunches.  We enjoyed the leftovers with a cup of soup the next day! 

Variations and Special Diets

For a vegetarian quiche simply leave out the bacon bits or use plant-based crumbles instead.  In that case, also make sure you use a crust that doesn’t contain lard or other non-vegetable fats.

And if you’re looking for that second or third quiche for a special event, I have lots to recommend!  Some of my favorites include: Smoked Salmon Quiche, Mini-pepper and Spinach Quiche, Spinach Feta Quiche, Sun-dried Tomato and Spinach Quiche. 

Leftovers

I love having leftover quiche, which will keep 3-4 days, wrapped and refrigerated.  I usually eat my leftover quiche cold, though I like it warmed too.   

My husband, on the other hand, insists that his leftover quiche be heated.  To reheat a large portion of quiche, it might be easiest to warm it in hot oven.  This may even re-crisp your crust!  But it’s also perfectly fine to pop a piece (or more) into the microwave to warm.

Many people freeze quiche, but I have had mixed results.  Sometimes it’s great and other times it ends up slightly spongy or a little weepy.  So my first choice is always to bake fresh.  And it’s so easy that’s rarely a problem!

Tips & FAQs

As I mentioned in my Caramelized Onion Burger post, my daughter got me started making caramelized onions in bulk. I freeze in small containers to use as needed.  It’s a real time saver and it’s great for an over-abundant onion harvest.

I generally use pre-cooked, packaged, bacon bits when I make dishes requiring them.  It’s such a time saver and you can even find them nitrate free.  I store the rest of the bag in the freezer and use as needed. 

Baking time will vary based on a number of variables but especially the thickness of your quiche.  So use the clock as a guideline, but take it out when it’s cooked in the center and the edges are puffy.

I normally layer my quiche fillings onto my baked crust, then pour the egg mixture on top of them.  But since caramelized onions are a bit “heavy,” I stirred them into the eggs instead to be sure they wouldn’t clump.  

And for more Farmers Market inspired meals take at look here:

• Basil Pesto Hummus by The Spiffy Cookie
• Citrus Rainbow Carrots by Jolene’s Recipe Journal
• Dolly Parton’s Coleslaw by Palatable Pastime
• Easy Tomato Tart by Our Good Life
• Fresh Mango Salsa by Karen’s Kitchen Stories
• Honey Butter Skillet Corn by Cheese Curd In Paradise
• Instant Pot Applesauce by Blogghetti
• Pearl Fruit Platter by Magical Ingredients
• Black Forest Icebox Cake by A Kitchen Hoor’s Adventures
• Spinach and Feta Frittata by Our Crafty Mom
• Summer Cherry Ketchup & Barbecue Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Thai Basil Chicken by A Day in the Life on the Farm

Caramelized Onion Quiche

Golden caramelized onions, nutty Gruyere cheese andsavory bacon bits, make this Caramelized Onion Quiche a taste delight.  Add it to your next brunch or luncheon.

Author: Contributor

No ratings yet

Print

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Breakfast

Cuisine French

Servings 8

Calories 309 kcal

Ingredients

  

1x2x3x

• 2 large onions thinly sliced, or ¾ cup pre-caramelized onions
• 1 Tablespoon butter or oil if not using pre-caramelized onions
• 1 single pie crust
• 4 large eggs
• 1 1/3 cup half and half
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup shredded Gruyere divided (save ¼ cup to sprinkle on top)
• 1 teaspoon fresh thyme
• ¼ cup bacon bits

Instructions

 

• To caramelize onions (if not using pre-made onions): In a small frying pan, melt butter or heat oil, then add your thinly sliced onions. Cook on medium, stirring occasionally until onions are a rich golden brown. If the onions are sticking to pan, stir in water a tablespoon at a time and stir in any tasty brown bits. This will take about 30 minutes.
• If using a crust, fit the crust into the pie pan. Use either an 10/11-inch tart pan or a 9-inch deep dish pie pan. Prick crust with a fork, then prebake for about 15 minutes at 350 degrees until beginning to brown.
• Blend eggs, half & half, salt and pepper in a large bowl or blender. Stir in cooled caramelized onions and ¾ cup shredded cheese by hand.
• Pour egg mixture into the crust, then sprinkle with bacon bits, thyme, and remaining cheese.
• Bake at 350 until knife inserted near center comes out clean, 30-45 minutes.

Notes

Omit the bacon bits or used a plant-based substitute for vegetarian.

Nutrition

Calories: 309kcalCarbohydrates: 17gProtein: 13gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 118mgSodium: 694mgPotassium: 170mgFiber: 2gSugar: 3gVitamin A: 474IUVitamin C: 3mgCalcium: 242mgIron: 1mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

• ← Whole Honey Roasted Carrots
• Ham and Cheese Crepes →