Bacon and Cheese Quiche
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.
Servings 8 People
- All purpose flour (for rolling)
- 1 Homemade or store bought pie crust
- 1 Tbsp Unsalted butter
- 2 Cups Medium diced yellow onion
- Course salt
- Ground pepper
- 6 Large eggs
- 3/4 Cup Heavy cream
- 3/4 Cup Bacon, cooked and crumbled
- 1 Cup Gruyere cheese, shredded
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.