Quiche is such a versatile meal. I love it for breakfast and brunch, but it also comes in clutch for an easy dinner. You can add pretty much any meat, vegetable, and cheese you like, mix with a custard, pour it in a crust, and bake. BOOM. Dinner! This version is very decadent. Sweet caramelized onions, smoky bacon, and 2 kinds of cheese come together for a rich and yummy quiche. Serve it with a simple green salad and you have a full meal.
Prep Time: 20 minutes Cook time: 1 hour Servings: 6
- 1 frozen deep dish pie crust
- 5 eggs
- 6 strips of bacon cut into lardons
- 1 medium onion sliced
- 1 shallot sliced
- 4 small thyme sprigs
- 3/4 cup half & half (or whole milk)
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded white cheddar
- Salt and Pepper to taste
Preheat oven to 400 degrees.
In a skillet cook your bacon lardons until crispy. When they are fully cooked, using a slotted spoon, scoop out the bacon, put on a paper towel lined plate and set aside. Make sure you leave the bacon grease in the skillet. You will use that to cook down the onions and shallot.
Next add your sliced onions, shallot, and thyme to the pan with the bacon drippings. Cook these on medium heat, stirring frequently. You want them to get a nice brown color as they cook and sweeten. It takes a few minutes. When they are finished take out the thyme sprigs and remove the pan from the heat.
While your onions are cooking shred about 1/2 cup of gruyere and 1/2 cup of white cheddar cheese.
In a large bowl whisk together your eggs, half & half, and a pinch of salt and pepper.
It’s now time to assemble your quiche. To your frozen pie crust add your onions, bacon, and about 3/4 of your cheeses. (You’ll want to reserve some cheese for the top.) Gently stir them together to combine.
Gently pour your egg mixture over the fillings into the pie crust. Be careful to not overfill the crust. Next, place your filled crust onto a sheet pan and top with the remaining cheese.
Lightly tent the quiche with a piece of foil. You do not want to crimp down the edges. The tent will prevent the crust from getting too brown before the filling is fully cooked.
Place in the oven and cook for 45 minutes. Remove the foil tent and cook an additional 15 minutes or until a toothpick comes out clean in the center. Let the quiche cool and then slice and enjoy!