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Rich, savory, and packed with flavor, this Caramelized Onion, Bacon, and Gruyère Quiche is the perfect brunch centerpiece — easy to make, deeply satisfying, and elegant enough for special occasions!

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Caramelized Onion, Bacon, and Gruyère Quiche

Taylor Jackzen
Rich, savory, and packed with flavor, this Caramelized Onion, Bacon, and Gruyère Quiche is the perfect brunch centerpiece — easy to make, deeply satisfying, and elegant enough for special occasions!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Servings 8

Ingredients
  

  • Store bought or homemade pie crust
  • 6 slices bacon cooked and chopped
  • 1 large onion thinly sliced
  • 1 tablespoon butter
  • 1 cup Gruyère cheese shredded
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally. After about 15 minutes, season with salt, pepper, and a pinch of sugar.
  • Continue stirring for another 10-15 minutes then set aside.
  • Cook the bacon until crispy, then chop it into small pieces.
  • On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
  • Carefully transfer the rolled-out dough to a 9-inch pie dish. Press it gently into the bottom and up the sides of the dish. Trim any excess dough and crimp the edges.
  • Sprinkle the caramelized onions evenly over the bottom of the pie crust.
  • Spread the chopped bacon on top of the onions.
  • Sprinkle shredded Gruyère cheese evenly over the bacon and onions.
  • In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of nutmeg until well combined.
  • Carefully pour the custard mixture over the bacon, onion, and cheese in the pie crust.
  • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
  • If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
  • Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing.
  • Garnish with some additional gruyere if desired.
  • Slice the quiche into wedges and serve warm or at room temperature.