I have made my peace with quiche as a family dinner. Me? I love spinach quiche, or maybe a simple cheddar pie topped with tomatoes, gosh, I’d even choose mushrooms, onions, peppers and zucchini to stir in with my cream and cheese and crust. But nooooo. When I make such delicacies I get major pushback at the table. So, here’s one of our family’s many dinnertime compromises: the quiche contains meat and cheese and the veggies are served on the side. You gotta do what you gotta do. The good news is, this quiche features thick-cut bacon, the kind we get from our local farmers who raise hogs for us each year. This bacon is very different from what we typically think of as bacon and really shines in this dish, mixed with flaky crust and gooey cheese. Of course, regular bacon will work as well. Feel free to experiment with different cheeses, too, if Gruyère’s not your cup of tea.
Recipe inspired by marthastewart.com
Makes 6-8 servings
- dough for single pie crust
- 1 Tbsp. butter
- 2 cups diced yellow onion (about 1 large onion)
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 6 large eggs
- 3/4 cup heavy cream or whole milk (local if you can get it)
- 3/4 pound thick-style bacon slices, cooked and diced
- 1 cup shredded Gruyère cheese (4 ounces) (Swiss or cheddar will work as well.)
Preheat oven to 350°F. 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 heat. Add onion, season with salt and pepper, and cook until light golden.
In a medium bowl, whisk together eggs and cream. Add onion, bacon and cheese. Stir to combine and pour into crust.
Bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.