This Cheddar, Bacon & Onion Quiche (also known as Quiche Lorraine) is sure to fly off the table during breakfast or brunch. Perfect for feeding a crowd!
Quiche isn’t a typical breakfast food for us around here. We reserve quiches for special occasions – like birthdays, holidays, brunch parties. This recipe fills one big in a tart pie pan and can surely feed a small army.
My first run-in with this recipe was less than a year ago, I’d say. I have had my fair share of frozen mini quiches from Costco and sampled a slice or two of spinach quiche from a catered banquet party but had never attempted at making my own before the first time I made this recipe.
I based this recipe off of the Better Homes and Gardens cookbook that I adore and have gone to for other base recipes, like my popular Peanut Butter, Banana & Oatmeal Muffins recipe. I love recipes where you can easily make it your own without having to worry if it’s going to turn out completely awful or actually edible. (The link to the cookbook on Amazon is one of my affiliate links. If you choose to buy through clicking my links, I earn a small commission at no extra cost to you. Think of it as a friend (that’s me!) being compensated for offering a quality recommendation. Thank you for supporting this blog!)
Thankfully, this quiche recipe was rather forgiving. I cheat a little bit and use pre-shredded cheddar cheese so that I don’t have to toss the cheese with flour before adding to the eggs/milk mixture and also omitted the recommended nutmeg from the recipe.
This quiche came out wonderfully the last time I made it for a brunch gathering with my girlfriends. We had a belated Christmas get-together because I spent the days leading up to and after Christmas recovering from my unfortunate appendix surgery.
I’m usually a big fan of sweet breakfasts, like pancakes or French toast (or cornbread French toast!) but this beauty really hits all the flavor notes you’re looking for in a filling and flavorful brunch food. Bacon and eggs are a perfect breakfast pair, and sauteed onions and shredded cheddar cheese bring this quiche straight into deliciously savory brunch-lunch territory.
I’ll write the recipe’s cook time for both thinner tart pie pans like the one pictured (I got mine from IKEA) as well as a deeper dish pie pan. If you have a bigger diameter pan (like the one in my photos) it shaves off a good 10-15 minutes off of the recommended cook time of 45 minutes.
If you’re cooking for a crowd (holidays, birthdays, brunches…) promise me you’ll give this recipe a try! Making it homemade is so easy and the end result is SO so tasty.
What’s your favorite breakfast food?
- 1 prepared pie crust
- 8 slices bacon
- 1 medium onion diced
- 5 eggs lightly beaten
- 1 cup half and half or light cream
- ¾ cup milk
- ¼ teaspoon salt
- 1 ½ cups shredded cheddar cheese
Preheat oven to 450⁰F. Using a prepared pie crust, roll out flat and lay inside pie dish. If using a shallow and large pan, crust will not extend up to the top. If using a deeper dish, flute edges of pie crust (crimp them how you would like.) Bake for 15 minutes or until crust is light golden brown. Remove from oven. When done cooking the pie crust, reduce heat to 325⁰F.
While crust is baking, heat a large skillet to medium high heat and cook bacon until crispy. Drain a majority of the grease, but reserve a small bit to sautee onions in.
Cook onion in bacon drippings until tender but not browned, about 5 minutes.
Crumble bacon by chopping with a knife.
In a medium bowl, whisk eggs, half and half, milk and salt until well combined. Stir in crumbled bacon and cooked onion. Add in shredded cheddar cheese and mix well.
Carefully pour egg mixture into the hot baked pastry crust. Level out any cheese, onion or bacon into the egg mixture. Transfer pie plate to oven. If you are using a deep dish, feel free to cover the edges of the crust with foil to prevent over-browning.
If using a shallow pie dish, bake for 30 minutes and check for doneness. The quiche will be done when it sets and no longer jiggles when lightly shaken. If baking in a deeper dish pie plate, bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean.
Let stand for 10 minutes, slice and serve.