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Savory Quiche Lorraine Recipe with Caramelized Onions

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A simple and delicious quiche featuring smoky bacon, sweet caramelized onions, and a creamy custard baked in a flaky pie crust. Perfect for brunch or a no-fuss dinner.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (refrigerated all-butter crust recommended)
  • 6 slices thick-cut bacon, chopped
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 4 large eggs, room temperature
  • 1 cup heavy cream (full-fat recommended)
  • 1 cup shredded Gruyère cheese
  • ½ cup shredded sharp cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 teaspoon finely chopped fresh thyme (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and prick the bottom a few times with a fork to prevent bubbling. Set aside.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
  3. Add unsalted butter to the bacon fat in the skillet, then add the thinly sliced onions. Cook over medium-low heat, stirring occasionally, for about 20-25 minutes until the onions are deep golden brown and sweet.
  4. In a mixing bowl, whisk together the eggs and heavy cream until smooth. Add salt, pepper, and a pinch of nutmeg. Stir in the chopped fresh thyme if using.
  5. Add the cooked bacon and caramelized onions into the custard mixture, then fold in the shredded Gruyère and sharp cheddar cheeses.
  6. Pour the filling into the prepared pie crust. Spread evenly to distribute cheese and onions.
  7. Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
  8. Let the quiche rest for 10 minutes before slicing to help the filling set.

Notes

If crust edges brown too quickly, cover them loosely with foil halfway through baking. Use room temperature eggs and cream for even custard cooking. Patience is key when caramelizing onions—cook low and slow. Blind bake crust for 5-7 minutes if sogginess occurs. Quiche continues to cook as it cools; remove from oven when just set.

Nutrition

Keywords: quiche lorraine, caramelized onions, bacon quiche, savory quiche, brunch recipe, easy quiche, comfort food

Find it online: https://blairrecipes.com/savory-quiche-lorraine-recipe-with-caramelized-onions-easy-and-perfect/