How is quiche like a sundae? There are an endless variety of mix-ins, toppings and garnishes — and nothing is EVER wrong. Don’t cha just love that? This quiche brings together some of my personal favorites and I’m betting they’re some of yours as well. Slowly caramelized onions, fresh ripe tomatoes, gruyere cheese and BACON.
In fact, you might want to think of this dish for Easter morning because you can make it in advance and just pop it into the oven to heat up while the kiddies are hunting for eggs.
Can’t you just picture it? Leisurely sipping a mimosa or bloody mary while the main course is effortlessly warming and kids entertain themselves with eggs and baskets? Of course, my kid is all grown up now and if we see her for Easter (please try to come home, Emily) she’ll want a mimosa of her own!
For this recipe, I made a standard custard with eggs and half and half and just stirred in the onions, cheese and bacon.
Freshly sliced tomatoes tend to be watery, so the real effort (which was minimal) came from removing the seeds from the sliced tomatoes and salting them to draw out any excess moisture. Use a paper towel to pat them dry before floating them on top of the custard.
This makes two 9-inch pies which comfortably feeds 10 people. If you don’t need that much, the recipe halves nicely.
For my caramelized onion recipe and tips on how to achieve it be sure to check out Monday’s post.
tomato bacon and onion quiche
- 2 refrigerated pie crusts not deep dish
- 1 cup caramelized onions
- 1 1/2 teaspoons kosher salt divided
- 2 large ripe tomatoes seeded and sliced into 1/4" thick rounds
- 8 eggs whisked
- 2 cups half and half
- 1 tablespoon fresh thyme leaves chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound cooked bacon diced or crumbled
- 2 cups shredded gruyere cheese
Preheat oven to 450 degrees. Roll out the pie crusts and fit them into two pie plates, pressing the bottom and sides to the plates. Crimp the edges with your fingers, or use the tines of a fork to create a nice border on the crust. Bake the pie crusts for 8-9 minutes until lightly browned. Remove from oven and set aside to cool.
Turn oven down to 350 degrees.
Lay the tomatoes on a sheet pan lined with paper towels. Sprinkle with 1/2 teaspoon kosher salt and let tomatoes sit for 20 minutes until the liquid has been released. Blot the tomatoes dry with fresh paper towels.
In a medium bowl combine the eggs, half and half, thyme, remaining teaspoon of kosher salt and pepper. Whisk to combine thoroughly.
Stir in the bacon, onions and cheese. Divide the mixture between the two pie crusts. Arrange the tomato slices on top of the quiche mixture, overlapping if necessary.
Bake the quiches for 45-50 minutes. Remove from oven and let cool 10-15 minutes before serving.
Can be made a day ahead. Cool to room temperature, cover and refrigerate. Reheat in a 300 degree oven for 20 minutes before serving.