Tomato Bacon and Onion Quiche
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.
Table of Contents
Ingredients for tomato bacon and onion quiche
- Ready Made Pie Crust
- Caramelized Onions
- Kosher Salt
- Fresh Tomatoes
- Half and Half
- Black Pepper
- Gruyere Cheese
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.
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:
- Glazed Baked Ham
- Crispy Diner Style Breakfast Potatoes
- Tropical Fruit Salad with Honey Lime Dressing
- Moist Tender Raspberry Muffins
More quiche recipes you might like:
- Savory Cheese Bacon and Broccoli Quiche
- Rustic Crab Quiche
- Homemade Spinach Gruyere Quiche
- Roasted Bell Pepper and Artichoke Quiche
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Tomato Bacon and Onion Quiche
- 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.
“Pin It” For Later!
Can this be baked and n frozen?
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.)
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!
So glad you enjoyed it! Crustless quiche is a great option – especially to save on calories and carbs.
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..
I’m so glad you enjoyed it!
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.
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!
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!
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.
So glad you enjoyed it, Pat!
How can I use deep dish pie shells,I have two that are frozen and a large crowd coming
Can you help me
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.
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!
So glad you enjoyed it — love that you made it your own too! I cook like that all the time!
This quiche looks so good! I love the tomatoes on top!
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!
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!
What a gorgeous quiche! Tomatoes and onions are SO good together. This truly looks like such a great brunch recipe!
Wow!! this looks so perfect for the holiday gatherings. I love you added the caramelized onions… looks so appetizing. Love, love, love.