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This Caramelized Onion, Bacon and Gruyere Quiche is rich, creamy and is sure to hit the spot
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5 from 1 vote

Caramelized Onion, Bacon and Gruyere Quiche


  • 1 piecrust*
  • 1-2 large onions thinly sliced (about 1 1/2 pounds)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 6 ounces bacon
  • 3 eggs
  • 1 cup heavy cream
  • 1 tablespoon sour cream
  • 1 cup shredded Gruyere cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry mustard


  • In a large skillet melt butter. Then add olive oil. Add in the sliced onions.
  • Cook stirring occasionally for 15 minutes on low until soft then cook for another 45 minutes. If browning too much occasionally add 1/2 cup water if needed.Once done put on paper towels and cover as well. This will help with removing some moisture. (See notes for a quicker method)
  • Preheat oven to 400°
  • If using store bought dough remove from fridge and let it sit at room temperature for 10 minutes. Roll out onto greased pie dish. Prick crust with the fork on bottom and sides to prevent puffing. Bake for 10 minutes until golden brown. Cool completely before adding filling. Reduce temperature to 375°.
  • While baking crust, in another large skillet cook bacon over medium heat until most of the fat is rendered but not too crisp. Remove from pan and set aside to cool.
  • In a large mixing bowl beat together the eggs. Add the remaining 6 ingredients to bowl. Stir to combine.
  • Cut bacon into bite size pieces then add to bowl, followed by the onions. Stir to fully incorporate.
  • Pour into pie crust.
  • Bake for 35-45 minutes or until it is only slightly jiggly. Remove from oven and allow it to sit for 15 minutes to allow custard to set.


*I used the frozen store bought pie crust
**If you do not have time to caramelize onions with the above method. Add butter and olive oil to pan and saute onions over medium high heat for 15 minutes until golden brown.