I’m just gonna come out and say out. This quiche is a delight. Homemade quiche is one of those things that always gets eaten, to the very last bite. It’s got eggs, it’s got cheese, oh & hello bacon. And just to add to the flavor profile, throw some caramelized onions in there too for the perfect depth of flavor. So, so good.
Ingredients you’ll need:
- pie crust
- bacon
- onion
- garlic clove
- baby spinach or chopped kale
- baby bella mushrooms (optional)
- eggs
- whole milk or heavy cream
- gruyere or sharp cheddar cheese
- salt
- black pepper
Why you’ll love this Quiche:
- A different way to do eggs. I love a good basic breakfast with eggs and toast but quiche just takes eggs to another level.
- Packaged in a buttery pie crust – you can make this without the crust as more of a frittata, but the crust is cozy and packages the quiche content quite deliciously. You can find my homemade pie crust recipe here!
- There a lots of veggies in here! Onion, greens, mushrooms…feel free to add in whatever else you may have. The greens take on that caramelized onion flavor in an amazing way.
The Nostalgia of Quiche
There’s something special about a slice of warm quiche fresh from the oven. It just feels cozy and, it feels like lots of love and effort went into making it. For me, quiche reminds me of my mama. I have fond memories of her making quiche for us often as kids. She would tend to make two quiches at once because it always got eaten so fast and having extra made the best leftovers. She would serve the quiche with our favorite seasonal fruit. It was a refreshing, heart-warming meal and I still, to this day, think about sitting on that kitchen counter stool as a kid enjoying my warm quiche every time I make it in my own kitchen. It’s funny how food can transport us back to a certain place, time period or memory. It’s one of the many reasons I love food so much and why it’s such a joy to share recipes and spend time cooking with family and friends. There’s always a story behind a meal, and thank goodness for that.
Recipe Tips
Whole milk or add some cream: I do believe the best quiches are made with whole milk or cream. If you’ve ever had a “Quiche Lorraine” you know how delicious it is -this kind of quiche is made with cream. You can use the milk of your preference but I just wanted to put that out there for you to simmer on. I often use whole milk or half whole milk, half heavy cream in my quiches.
Change up the add-ins: The veggie and meat components of the quiche can change. Use what you have or try something new! Sometimes I’ll do breakfast sausage instead of bacon or no meat and add whatever extra garden veggies I have on hand.
Make ahead: You can make the pie crust and prep the meat & vegetable mixture the day before if you want to save some time day-of baking the quiche. Notes are on recipe card below.
Homemade Pie Crust:
A homemade, salted, buttery crust is a beautiful thing. Store-bought crusts are an easy grab but if you want to experience the taste of a warm hug, make a homemade crust. I have a blog post on homemade crust here! Use any flour you’d like, the process is simple and all you need are a couple of ingredients. It’s one of those things we overcomplicate and think it’s gonna take too much time but I promise, it’s pretty easy and makes a world of difference. Plus, slowing down every once and while to make something completely from scratch is good for the soul.
Lastly, if you make this Caramelized Onion, Bacon & Greens Quiche, please let me know down below by leaving a comment and rating! I love to hear from you guys! It’s so fun to share food stories & cook these recipes together. And of course, if you do make this recipe, don’t forget to tag me @saltedseasons on Instagram! I love looking through your food photos. Cheers to handmade meals!
Love y’al
– Țaylo
Caramelized Onion, Bacon & Greens Quiche
Ingredients
- 8 slices of bacon chopped into pieces
- 1/2 cup chopped onion (yellow or sweet) about half of a medium-sized onion
- 1 minced garlic clove
- 1 cup baby spinach or chopped kale
- 1/2 cup chopped baby bella mushrooms optional or sub for another vegetable
- 6 large eggs
- 1 cup whole milk or half n' half
- 1 cup gruyere or sharp cheddar cheese finely shredded
- ¼ tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat oven to 400°F. Roll out the prepared pie crust on a floured surface to about ¼” thick. Butter a pie plate to prevent sticking and place crust over the prepared pie plate. Poke holes in bottom with a fork to allow steam to escape. Bake pie crust for 10-15 minutes until middle is set. Reduce oven heat to 375°F.
- Preheat cast iron skillet to medium-low heat, add the chopped bacon and cook until crispy, about 5 to 10 minutes. I like to use kitchen scissors, stack a few pieces of bacon at a time, and chop directly into skillet- quick & easy! Remove the bacon and place on a paper towel lined plate.
- Add the onions and mushrooms (or other vegetable) to the same pan and sauté for 8 to 10 minutes in the bacon grease, until the onions are tender and browned. Add the greens & minced garlic to the pan and sauté an additional 1 to 2 minutes, until greens wilt and garlic is fragrant but not yet browned. Remove everything from the pan to a bowl or plate to cool.
- Meanwhile, in a large bowl, whisk the eggs, milk, salt, and black pepper until smooth.
- Add the bacon and sautéed onions, mushrooms and greens mixture to the large bowl of eggs and milk. Then, stir in half of the shredded cheese (about half a cup). Pour mixture into the prepared pie plate, then top with the remaining shredded cheese.
- Bake at 375°F for 35 minutes, until the center is set and lightly golden on top. If the middle is still jiggly, bake another 3 to 5 minutes. Enjoy warm!
Notes
- To prepare ahead of time: Make pie crust and wrap the dough disc in the fridge until ready to bake. Follow instructions as outlined above for cooking bacon and greens mixture. Allow the mixture to cool and store in an air tight container in the fridge. Simply add the prepared meat and vegetable mixture to the freshly whisked eggs, milk and cheese mixture. Add to pie pan and bake with directions above!
- How to store leftover quiche? Let quiche cool completely before storing. Cover the quiche in the pie dish with wrap or slice into individual pieces to store in an air tight container in the fridge for up to 4 days.
- How to reheat leftover quiche? Preheat your oven to 350°F. Bring quiche to room temperature while the oven preheats. Cover with foil so crust does not get too brown and reheat for 15-20 minutes. Remove foil and serve!
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
—Taylo
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