What is there to say about quiche other than I pretty much love everything about it. A classic dish made popular in the 70’s is so simple and yet has the ability to be the star of an elegant brunch or quick mid-week dinner. I’m a fan of eggs to begin with so when you mix them with salty bacon, sweet caramelized onions and nutty swiss cheese, it’s like I’ve died and gone to heaven. I like to imagine a heaven where bacon is served at every meal.
The quiche itself is easy to put together but here are a few tips before getting started:
1. Caramelizing the onions take a bit of time so it’s important to plan ahead. You can caramelize any kind of onion. But for this quiche, I prefer sweet yellow onions. Slice them on the thinly. They will caramelize more evenly and have a better texture when cooked in the quiche. Take care to cook the onions on low heat, stirring often, so they don’t burn.
2. Cut the bacon before you fry it up. I like that the bacon pieces curl on the edges, they crisp up more evenly, and give the bacon an all around better texture when baked in the quiche.
3. Any swiss style cheese will work here but if you haven’t tried Jarlsberg, nows the time. It’s sweet, nutty and the perfect choice for this quiche recipe. My father-in-law was (he likes to say he’s retired but it’s so NOT the case!) a very successful cheese importer. He used to import the majority of Jarlsberg that came into the US. I hadn’t had it before meeting my husband and now it’s a staple in our house!
4. Lastly, once you’ve put the crust into the pie dish, pop it in the freezer while you prepare the quiche ingredients. The cold butter will result in a flakier crust and it helps to avoid the soggy bottom crust that so sadly and too often accompanies a good quiche.
Quiche is my “go to” for brunch and with Easter just around the corner, I thought this would be the perfect time to share an easy brunch menu. This Bacon and Caramelized Onion Quiche is the first part of the menu I’ll be sharing this week. Be sure to check back throughout the week to get the other delicious and easy recipes to complete Mountain Mama Cooks Easter brunch menu!
This is my favorite quiche recipe that I make. Crispy bacon, caramelized onions and Jarlsberg Cheese are what make this quiche so amazing!
- 8oz bacon, cut into small pieces
- 1 large purple or sweet yellow onion
- 2 tablespoons butter
- 1 single recipe of your favorite pie dough
- 3 tablespoons sour cream
- 4 eggs
- 3/4 cup half and half
- dash tabasco sauce
- 1/4 teaspoon dry mustard
- salt and pepper
- 4 oz (about 1 cup) grated Jarlsberg Cheese
- Heat butter in a large, heavy-bottomed sauté pan on medium heat. Add the sliced onions and cook, stirring occasionally for about 10 minutes, until the onions have softened and are translucent. Reduce the heat to low and cook for an additional 20-30 minutes, stirring often, until the onions are well browned and onions are completely caramelized. Remove from heat.
- Preheat the oven to 375F degrees.
- Line a 9-inch pie plate with your favorite dough (I used store bought) and stick in freezer while you prepare other quiche ingredients.
- In a small bowl, mix sour cream with a pinch of salt and pepper; set aside.
- Over medium heat, fry bacon pieces until crispy and done to your liking; drain bacon on a paper towel; set aside.
- In a large bowl, lightly beat the eggs. Add half and half, tabasco, dry mustard, and a generous pinch of salt and pepper.
- Remove pie plate from the freezer. Spread the 3 tablespoons of sour cream in the pie plate as the base of the quiche. Add the caramelized onions, fried bacon, and grated Jarlsberg cheese. Pour the egg mixture into crust.
- Bake at 375F for 40-45 minutes.