Tomato Bacon and Onion Quiche

Tomato Bacon and Onion Quiche with herbs in a pie plate.

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. This one uses caramelized onions, fresh ripe  tomatoes, gruyere cheese and BACON.

caramelized onions


  • Ready Made Pie Crust
  • Caramelized Onions – learn how to caramelize onions here.
  • Kosher Salt
  • Fresh Tomatoes
  • Eggs
  • Half and Half
  • Thyme
  • Black Pepper
  • Bacon
  • Gruyere Cheese
eggs in a bowl
eggs and cream with a whisk

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.

an’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.

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adding bacon to quiche

This makes two 9-inch pies which comfortably feeds 10 people.  If you don’t need that much, the recipe halves nicely.  

What to serve with quiche:

More quiche recipes you might like:

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hot from the oven.
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4.62 from 18 votes

Tomato Bacon and Onion Quiche

This quiche is perfect for weekend brunch entertaining!  Goes great with a simple baked ham!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword bacon, eggs, tomato
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12


  • 2 9-inch pie crusts not deep dish
  • 1 cup caramelized onions
  • 1 ½ 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
  • ½ teaspoon freshly ground black pepper
  • ½ pound bacon cooked, diced or crumbled
  • 2 cups gruyere cheese shredded


  • 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.


Please see my post on “how to caramelize onions” for step by step instructions on how to achieve golden gooey goodness with only 3 ingredients! Link included above!


Calories: 513kcal | Carbohydrates: 20g | Protein: 11g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 187mg | Sodium: 552mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 3.4mg | Calcium: 293mg | Iron: 1.4mg

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Need a quiche recipe that feeds a crowd? Tomato Bacon and Onion Quiche makes two pies and is perfect for breakfast or brunch and holiday entertaining!

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  1. Donna Eliasen says:

    Can this be baked and n frozen?

    1. I don’t see why you couldn’t freeze this after baking. Cool the quiche until it’s at room temperature, wrap well and freeze. Defrost before reheating in a low oven (around 300°-325° for 15-20 minutes.)

  2. 5 stars
    Delicious combo of flavors! I had everything except the pie crusts so I made a crustless quiche or frittata. I added a little fresh basil too. Yum!

    1. So glad you enjoyed it! Crustless quiche is a great option – especially to save on calories and carbs.

      1. Donna Eliasen says:

        5 stars
        Thanks for the replay, Lisa. I made this for dinner last night. It was delicious!! I might have woke up at 2 a.m.thinking about it and had to grab a small piece. ?I know this will be a hit during the holidays..

  3. Paula Yanoshik says:

    5 stars
    This is the best quiche I’ve ever made, and I’ve made all different kinds over the years. It was delicious and my husband was raving about it too! I made 2 or 3 small changes- I didn’t have gruyere cheese on hand so I grated some sharp cheddar cheese instead. I didn’t have half and half on hand, so I used a few dashes of heavy cream. I also added a few dashes of Trader Joe’s onion salt, which is actually a blend of other spices too. I always use white pepper instead of black, because I don’t like black pepper. I’ll be making this again, especially for guests, so I can show it off next time I make it.

  4. 5 stars
    I LOVE this quiche recipe! It is a permanent fixture in our menu rotation. We use frozen crusts but, if you need to be gluten free, use shredded hash browns cooked first for a crust.
    I keep thinking I will add something different, but can’t because these flavors are the best!
    Thank you!

    1. I’m so glad you like the quiche, Julie! It is a good combo — and I love your idea to use the shredded hash browns as a gluten free option. Sounds even better than crust!

  5. 5 stars
    I just made this for dinner tonight (halved the recipe) and it was delicious. I cooked the bacon and then caramelized the onions in the same pan. I will make again…so good.

  6. How can I use deep dish pie shells,I have two that are frozen and a large crowd coming
    Can you help me

    1. I would add an additional 4 eggs and 1 cup of milk to the recipe. Also add an additional cup of cheese. That should fill the pie crust.

  7. 5 stars
    Just made this quiche…Delicious! A few changes: Sauteed half shallots and half red onion; used shredded Swiss cheese and shredded Parm. Topped quiche with tomatoes of different sizes and colors. I also used dried thyme (cuz that’s what I had!) and added a pinch of nutmeg. Thank you so much for this recipe!

    1. So glad you enjoyed it — love that you made it your own too! I cook like that all the time!

  8. 5 stars
    Lol – quiche like a sundae? You sucked me right in with that but you are totally right! And I sure love a good quiche! Will have to give this one a try!

  9. 5 stars
    Oh, I just love this – the combo sounds fantastic! We are hosting brunch on Christmas Eve, and this would be a great addition to the menu!

  10. 5 stars
    What a gorgeous quiche! Tomatoes and onions are SO good together. This truly looks like such a great brunch recipe!

  11. Wow!! this looks so perfect for the holiday gatherings. I love you added the caramelized onions… looks so appetizing. Love, love, love.