Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) pie crust (homemade or store-bought)
- 8 oz (225 g) thick-cut bacon, cut into 1/2-inch pieces
- 1 large yellow onion (about 10 oz / 280 g), thinly sliced
- 5 oz (140 g) Gruyère, grated (about 1 1/4 cups)
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp ground black pepper (or white pepper)
- 1/8 tsp ground nutmeg
- Optional: 1 tsp fresh thyme leaves
Do This
- 1) Chill the crust in the pie dish, then blind-bake at 375°F (190°C) until lightly golden.
- 2) Cook bacon until crisp; sauté onions in the drippings over low heat until caramelized (20–25 minutes).
- 3) Lower oven to 325°F (163°C). Add bacon, onions, and Gruyère to the baked crust.
- 4) Whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
- 5) Pour custard into the crust and bake 35–45 minutes until edges are set and the center gently jiggles.
- 6) Cool 20–30 minutes before slicing for clean slices with a creamy middle.
Why You’ll Love This Recipe
- Silky, sliceable custard: Baked gently so it stays creamy without weeping.
- Big savory flavor: Smoky bacon, sweet caramelized onions, and nutty Gruyère in every bite.
- Never-soggy crust: Blind-baking (plus a quick egg-white seal) keeps it crisp.
- Make-ahead friendly: Tastes great warm or at room temperature, perfect for brunch.
Grocery List
- Produce: 1 large yellow onion, fresh thyme (optional), chives or parsley (optional garnish)
- Dairy: Gruyère cheese, heavy cream, whole milk, unsalted butter (if making crust), eggs
- Pantry: All-purpose flour (if making crust), kosher salt, black or white pepper, ground nutmeg, apple cider vinegar (optional, for crust)
Full Ingredients
Homemade Pie Crust (All-Butter, 9-inch)
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 1 tsp apple cider vinegar (optional, helps tenderness)
- 3 to 5 tbsp (45 to 75 ml) ice water (start with 3 tbsp and add only as needed)
Shortcut: Use 1 store-bought (9-inch) pie crust and follow the same chilling and blind-baking steps below.
For Blind-Baking
- 1 large egg white
- 1 tsp water
- Pie weights or dried beans/rice (enough to fill the crust)
- 1 sheet parchment paper (or heavy-duty foil)
Filling
- 8 oz (225 g) thick-cut bacon, cut into 1/2-inch pieces
- 1 large yellow onion (about 10 oz / 280 g), halved and thinly sliced
- 1/4 tsp kosher salt (for the onions)
- Optional: 1 tsp fresh thyme leaves
- 5 oz (140 g) Gruyère cheese, grated (about 1 1/4 cups), divided
Custard
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper (or ground white pepper)
- 1/8 tsp ground nutmeg
Step-by-Step Instructions
Step 1: Make and chill the pie dough
In a large bowl, whisk together the flour and kosher salt. Add the cold butter cubes and cut them in using a pastry cutter (or your fingertips) until you have a mix of pea-size pieces and smaller sandy bits.
Stir the vinegar into 3 tablespoons (45 ml) ice water. Drizzle over the flour mixture and gently toss with a fork until the dough starts to clump. Add more ice water, 1 tablespoon (15 ml) at a time, only until the dough holds together when you squeeze it.
Turn the dough onto the counter and press into a disk (do not knead). Wrap tightly and refrigerate for 1 hour (or up to 2 days).
Step 2: Roll out the crust and freeze it briefly
On a lightly floured surface, roll the chilled dough into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie dish. Ease it in without stretching, then trim to a 1/2-inch overhang and crimp the edge.
Freeze the shaped crust for 20 minutes. This helps it keep its shape during blind-baking.
Step 3: Blind-bake the crust (and seal it for crispness)
Place a rack in the middle of the oven and preheat to 375°F (190°C). Set the pie dish on a rimmed baking sheet for easy handling.
Line the chilled crust with parchment paper and fill completely with pie weights (make sure the weights reach the sides). Bake for 20 minutes.
Carefully lift out the parchment and weights. Prick the bottom lightly with a fork (a few times). Bake uncovered for 10 minutes, until the bottom looks dry and lightly golden.
Whisk the egg white with 1 tsp water. Brush a thin layer over the warm crust bottom and sides, then bake for 2 minutes to set the “seal.” Remove and let cool while you prepare the filling.
Step 4: Cook the bacon and caramelize the onions
In a large skillet over medium heat, cook the bacon pieces until browned and crisp, 8–10 minutes, stirring occasionally. Transfer bacon to a paper towel-lined plate.
Pour off all but about 2 tablespoons of bacon fat from the pan. Reduce heat to medium-low, add the sliced onions and 1/4 tsp kosher salt, and cook, stirring often, until deeply golden and caramelized, 20–25 minutes. If the pan looks dry at any point, add 1 tablespoon water and scrape up the flavorful browned bits.
Stir in thyme if using. Let the onions cool for 5 minutes so they don’t overheat the custard.
Step 5: Build the quiche
Reduce oven temperature to 325°F (163°C). Keep the crust on the rimmed baking sheet.
Sprinkle about 3/4 cup of the Gruyère in the bottom of the crust (this acts as another moisture buffer). Top evenly with the caramelized onions and bacon. Finish with the remaining Gruyère.
Step 6: Mix the custard until silky-smooth
In a medium bowl, whisk the eggs until well blended. Whisk in the heavy cream, milk, 1/2 tsp kosher salt, pepper, and nutmeg until smooth. For an extra-refined texture, pour the custard through a fine-mesh strainer.
Slowly pour the custard into the filled crust. Pour gently so the bacon and onions stay evenly distributed.
Step 7: Bake gently until just set
Bake at 325°F (163°C) for 35–45 minutes, rotating the pan halfway through, until the outer 2 inches are set and the center still has a soft wobble (it should jiggle like set gelatin, not slosh).
If you like using a thermometer, aim for an internal temperature of 175°F (79°C) in the center.
Step 8: Cool for clean slices (and the creamiest texture)
Let the quiche cool on a rack for 20–30 minutes before slicing. This settling time helps it slice cleanly while keeping that creamy custard feel in the middle.
Serve warm or at room temperature. Optional: finish with a light sprinkle of chopped chives or a few thyme leaves.
Pro Tips
- Low-and-slow baking prevents curdling: 325°F (163°C) keeps the custard silky instead of puffy and grainy.
- Seal the crust: The quick egg-white “paint” after blind-baking is a small step that makes a big difference for crispness.
- Cool before slicing: Cutting too soon can make the custard look loose even if it’s baked properly.
- Strain the custard for ultra-smooth texture: Especially helpful if your eggs weren’t fully blended.
- Watch the jiggle, not the clock: Pull it when the edges are set and the center gently trembles.
Variations
- Classic Dijon twist: Whisk 1 tsp Dijon mustard into the custard for a subtle tang.
- Leek swap: Replace the onion with 2 leeks (white and light green parts, thinly sliced), cooked until soft and lightly golden.
- Herby finish: Add 2 tbsp chopped chives or parsley to the custard for a fresher, greener flavor.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For the best texture, reheat slices on a baking sheet at 325°F (163°C) for 10–15 minutes, just until warmed through. (Microwaving works, but it can soften the crust.)
Make-ahead: You can blind-bake the crust up to 2 days ahead (wrap and store at room temperature) and cook the bacon/onions up to 2 days ahead (refrigerate). Assemble and bake the day you plan to serve.
Freeze: Wrap cooled slices tightly and freeze up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F (163°C) until hot.
Nutrition (per serving)
Approximate, per 1 slice (1/8 of quiche): 480 calories, 17 g protein, 20 g carbs, 38 g fat, 1 g fiber, 750 mg sodium.
