Bacon and Caramelized Onion Quiche

Instructions

Step 1 Preheat your oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish, crimping the edges as desired. /n
Step 2 In a skillet over medium heat, cook the chopped bacon until crispy, then transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan. /n
Step 3 Add olive oil to the skillet with the reserved bacon fat, then cook the sliced onions over medium-low heat for 15–20 minutes until soft and deeply caramelized. /n
Step 4 In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg until smooth and well combined. /n
Step 5 Sprinkle the cooked bacon and caramelized onions evenly over the bottom of the prepared crust, then top with shredded cheese. /n
Step 6 Carefully pour the egg custard mixture over the filling, ensuring it is evenly distributed. /n
Step 7 Bake for 35–45 minutes, or until the center is just set and lightly golden on top. /n
Step 8 Remove from the oven and allow the quiche to cool for at least 15 minutes before slicing. /n
Step 9 Garnish with chopped fresh parsley if desired and serve warm or at room temperature.

Storage and Reheating Tips

Store leftover quiche covered in the refrigerator for up to 4 days. Reheat slices in a 325°F oven for 10–15 minutes or until warmed through. Quiche can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating for best texture.