Table of Contents
show
Quiche – Perfect for Breakfast, Lunch, Dinner or Weekend Brunch!
This quiche is packed with flavor from the onions and bacon, and the eggs and cream give it a rich and custardy texture. Um, um, um delicious! I hope you enjoy it as much as I do!
To learn how to make the “Easy as Pie” pie crust for this Quiche Recipe check out my Pie Crust Recipe.
Onion & Bacon Quiche Recipe
Boy, I love quiche! Today I am going to share with you my recipe for one of my favorite quiches made with onion and bacon. This quiche is packed with flavor from the onions and bacon, and the eggs and cream give it a rich and custardy texture. I hope you and your family enjoy it as much as we do!
Recipe Video
Recipe Ingredients
- ¾ pound Bacon
- 2 cups Onion minced
- ½ pound Baked Ham cut into ¼ inch cubes*
- ¾ cup Gruyere grated (feel free to substitute any of the cheeses with your favorites)
- ¾ cup Cheddar grated
- ¾ cup Mozzarella grated or Parmesan Reggiano
- 3 ounces Brie Cheese
- 3 ounces Goat Cheese
- 2 tablespoons Parsley chopped
- 4 whole Large Eggs
- 1/4 teaspoon Nutmeg ground
- 1 large Egg Yolk
- 2 cups Heavy Cream
- Onion Salt and Pepper to taste
- 2 tablespoons Chives chopped
Recipe Instructions
Preheat Oven to 375Fº/ 190ºC
- At this point you should be ready with your dough in your removal bottom pan. For the Dough recipe watch this, Easy As Pie - Pie Crust Recipe!
- In a sauté pan, at medium heat, add the bacon to melt the fat of the bacon without bruising the lean part of the bacon. Add onion and cook until light golden brown, this could take about 10 minutes. Arrange the onion and bacon evenly of the pre-cooked pie dough to cover the entire surface. Add the ham and the cheese.
- In a glass bowl mix the eggs, nutmeg and add a little more salt and pepper, chopped parsley, chopped garlic and the cream.
- Top the pie with the cream and the eggs mixture and fill as much as you can without putting too much and sprinkle chives.
- Bake for 25/30 minutes or until light golden brown. Remove from oven and let rest for at least 30 minutes.
- *The Chef bought 2 slices of ham ¼ inch thick and cut it into cubes.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
Just made it today (4-14) we used stone bought dough but not wide enough to use in 10 inch pan so will make the dough you recommend. We enjoy your show so much-I must watch it every day
My son lives in Fort Lauderdale and is a pilot who also lives your show
Thanks again for all the great advice
This was the best quiche ever made did not use ham ( not a fan)
I’m making another one today So good!!!
Every recipe I have made from you a winner !!
Thank you for sharing… by the way when I need a good chuckle I’ll watch your videos. 🙂
Made this tonight with store bought pie dough. It would only cover an 8″ tart pan so I’ll make my own next time for a 10″ pan. My wife LOVED it! Much kudos to you Chef!
Chef Jean Pierre, for this recipe what size pie mold should I use, 9″ or 10″?
Haven’t made it yet but I know it’s going to be wonderful because I love bacon and ham. If it doesn’t come out at least I will have a wonderful scrambled egg dish.(sort of).
10″ pie mold! 😊
I Made this thanks to you Chef . And it was amazing . Now I teach my friends what I’ve learned from you . Like always cook onions first ,,unless bacon is in the mix . Your wonderful and a joy to watch , your funny as well . You lift up our spirits . And now your a part of my family .
We are grateful and flattered by your kind words! Godspeed! 🙂