Breakfast is our family’s favorite meal – so much so that on weekends we often do brunch instead of lunch, and we’re known to have breakfast for dinner on the regular. Quiche is great for either of those instances. It’s a quintessential brunch staple, but it’s also an easy dinner option to prepare and stick in the oven. It does bake for a while – 60 minutes – but that provides a perfect time to slow down and spend some quality time with the kids while we wait for it to cook.
This bacon, caramelized onion, & two-cheese quiche is my favorite to make. Like I mentioned in my broccoli salad post, bacon does make everything better, and here it provides the salty counterpoint to the creamy egg mixture and the sweetness from the caramelized onions. Of course, we can’t forget the cheeses – there are heaps of Swiss and Parmesan cheese running throughout every bite of this quiche.
- 1 chopped onion
- ⅔ cup shredded Swiss cheese
- ½ cup Parmesan cheese
- 1 package of real bacon pieces (found on the salad dressing aisle)
- 4 eggs
- 1 cup half & half
- 1 tablespoon olive oil
- pinch of sugar
- 1 deep dish pie crust, homemade or frozen
- Preheat oven to 350 degrees.
- In small skillet, heat chopped onions over medium heat with olive oil, ½ teaspoon of salt and a pinch of sugar. Stir regularly to keep any of the onions from getting too brown. Cook these at least until they're tender, and until they're as caramelized as you prefer.
- While the onions cook, mix the cheeses and bacon together in a bowl, then pour evenly into the pie crust.
- Once the bowl is empty, use it to mix the eggs and half & half along with ½ teaspoon of salt and ¼ teaspoon of pepper.
- Pour the caramelized onions over top of the cheese and bacon, spreading evenly.
- Slowly pour the egg mixture over the top of the other ingredients. Do not pour too quickly or it won't have enough time to absorb and it may overflow the edges of your pie crust.
- Bake for 60 minutes, or until the middle of the quiche has set and the top is slightly golden.