Tomato Bacon and Onion Quiche
Savor the irresistible blend of smoky, savory, and creamy flavors with this Tomato Bacon and Onion Quiche, a showstopping dish that's perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with crispy thick-cut bacon, sweet caramelized onions, and juicy cherry tomatoes, this quiche is made even more indulgent with a rich custard of eggs, heavy cream, and milk. A duet of shredded cheddar and grated Parmesan cheeses melts into every bite for an extra layer of decadence. With a prep time of just 25 minutes, this easy-to-make quiche will impress your guests while saving you time in the kitchen. Serve warm or at room temperature with a simple salad for a complete, comforting meal. Whether for entertaining or everyday indulgence, this recipe is a flavorful crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 6 slices Thick-cut bacon, diced
- 1 large Yellow onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Shredded cheddar cheese
- 0.25 cup Grated Parmesan cheese
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and trim or crimp the edges as desired. Place in the fridge to chill while preparing the filling.
In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
In the same skillet, use the remaining bacon grease to sauté the onions over medium-low heat until caramelized and golden, about 10-15 minutes. Stir occasionally to prevent burning.
Distribute the cooked bacon, caramelized onions, and halved cherry tomatoes evenly across the bottom of the chilled pie crust. Sprinkle the shredded cheddar and grated Parmesan cheese on top.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined. Pour the custard mixture over the bacon, onion, tomato, and cheese layers in the pie crust.
Place the quiche on a baking sheet to catch any potential overflow. Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is lightly golden brown.
Allow the quiche to cool for at least 10 minutes before slicing. Garnish with chopped fresh parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.8 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1372 mg | 106% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1491 mg | 32% | |
*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.
