Caramelized Onion Quiche with Bacon & Gruyère Cheese
An easy recipe for rich and flavorful Caramelized Onion Quiche with Bacon & Gruyère Cheese
Ingredients
- 1 pre-made, refrigerated pie crust
- 2-3 yellow onions about 1 lb
- 6 strips bacon
- 1-2 tbsp olive oil
- 1 1/2 cups light cream
- 4 large eggs
- 1 1/4 cup shredded Gruyère cheese
Instructions
- Thinly slice the onions and set aside.
- Add 1 tbsp of olive oil to a large skillet and heat over medium-high heat.
- Add the onions and sauté until softened, about 5 minutes. Do not let the onions brown too quickly. If you sense they are burning, lower the heat.
- Once the onions are soft, lower the temperature to medium low. Stir regularly throughout the process, lowering the heat if the onions are in danger of burning. Cook until very soft and brown, about 45 minutes.
- As the onions are cooking, do a blind bake (also called par baking) of the pie crust in a 375 degree oven.
- Preheat the oven to 375 degrees.
- On a lightly floured surface, roll out your dough to about 12 inches and then place it in a pie dish. Fold under the excess dough (you may need to trim a little) and then crimp the edges. See Tips & Tricks for how to create a neat crimped edge.
- Chill the crust in the fridge for about 15 minutes.
- Once the dough is chilled, line the crust with a sheet of parchment paper. Leave enough extra paper so that you can lift it up later.
- Fill the covered dough with pie weights or, as I like to do, with dried beans. I used great northern beans here. Push some of the beans up against the side of the crust as well.
- Place the pie crust in the oven and bake for about 15 minutes, or until the edges are a light golden brown and center is set. You can leave the oven on since you will use it to bake the quiche.
- Using the edges of the parchment paper, lift up the paper and dried beans. I pour the beans into a medium bowl until they are cool enough to return to storage.
- Prick the bottom and sides of the crust all over with a fork.
- Because you will be baking the crust further once it has the filling, you are going to return the crust to the oven for only about 8 more minutes until the bottom is set and a light golden brown. Set aside until the remainder of the ingredients are ready.
- Remove the prepared onions to a small bowl. Set aside.
- Cook the bacon in the skillet over medium heat to your desired doneness. I try to opt for something just short of very crispy so there are no surprises when people bite into the quiche.
- Line a plate with paper towels and place the cooked bacon on top in a single layer.
- Pat with another paper towel to absorb the grease.
- Crumble the bacon into bite-sized pieces. You can use your fingers or a knife.
- Add the light cream and eggs to a large bowl. Whisk to combine, making sure you break up the eggs.
- Layer the onions into the bottom of the prepared crust.
- Sprinkle with the bacon.
- Add the cheese, sprinkling it over the onions and bacon in an even layer.
- Place the quiche on a rimmed baking sheet and pour the cream and egg mixture evenly over the filling.
- Bake until the center of the quiche is set, about 45 – 55 minutes. If you feel like the crust is getting too dark, tear a sheet of aluminum foil slightly bigger than the quiche. Cut out a circle in the middle about the size of the quiche filling. This should leave you with foil that covers the crust edges but not the quiche. Carefully place the aluminum foil on the pie crust.
- Allow the baked quiche to set outside of the oven for about 15 minutes before serving.