Low Sodium Bacon and Onion Quiche
Elevate your brunch game with this irresistible Low Sodium Bacon and Onion Quiche, a genius twist on the classic comfort food favorite. Crafted with crispy low-sodium bacon, caramelized onions, and a creamy egg custard infused with fresh thyme and black pepper, this recipe offers all the flavor with less salt—perfect for health-conscious foodies. The flaky, prebaked pie crust creates a buttery foundation, while the optional addition of Gruyère cheese lends an extra layer of indulgent richness. With golden caramelization and a savory aroma that fills the kitchen, this quiche is ideal as a centerpiece for gatherings or a wholesome weekday meal. Simple yet elegant, it's ready in just over an hour and serves up to six slices of satisfying goodness. Whether enjoyed warm or at room temperature, this low-sodium creation promises deliciousness in every bite.
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Recipe Information
Ingredients
- 1 piece prepared pie crust
- 4 strips low-sodium bacon
- 2 pieces large onions
- 2 tablespoons olive oil
- 4 pieces eggs
- 1 cup half-and-half
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 0.5 cup grated Gruyère cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the prepared pie crust and fit it into a 9-inch pie or tart pan. Trim and flute the edges if necessary. Prick the base with a fork to prevent it from puffing up during baking.
Blind bake the crust: Line the pie crust with parchment paper and fill it with pie weights or dry beans. Bake in the preheated oven for 10 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes or until the crust starts to turn golden. Remove from oven and set aside.
Chop the low-sodium bacon into small pieces. Heat a nonstick skillet over medium heat and cook the bacon until crispy. Transfer cooked bacon to a paper towel-lined plate to drain excess fat.
Thinly slice the onions. Using the same skillet, add olive oil and sliced onions. Cook over medium-low heat, stirring occasionally, until the onions caramelize and turn a deep golden brown, about 15-20 minutes. Remove from heat.
In a mixing bowl, whisk together the eggs and half-and-half until fully combined. Stir in the black pepper and fresh thyme leaves.
Sprinkle the cooked bacon and caramelized onions evenly over the bottom of the prebaked pie crust. If using, sprinkle the grated Gruyère cheese on top.
Carefully pour the egg mixture over the bacon, onions, and cheese in the pie crust.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden brown. A toothpick inserted into the center should come out clean.
Allow the quiche to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 32.5 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 971 mg | 75% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
