Name: Bacon and Onion Quiche
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 pre-made pie crusts ((9-inch)); 1/4 cup diced bacon; 1/2 medium onion (finely diced); 2 teaspoons fresh thyme; 7 large eggs; 1 1/2 cups whole milk; 1 1/2 cups heavy cream; 5 green onions ((spring onions), finely diced); 1/2 cup grated Parmesan (or Gruyere cheese); 1 teaspoon salt; 1/2 teaspoon pepper

This is a simple quiche that uses green onions and bacon as the two key flavors. Heavy cream and grated Parmesan cheese make it extra rich and creamy. It can be cooked and taken on a picnic or made in a camp oven.

Unlike some other quiches, the bacon is cooked prior to combining with the egg mixture and baking. You can use store-bought prepared pie crusts, or make your own.

The egg and dairy combination in this recipe creates a creamy smooth texture, while not being overpowered by its ingredients. The Parmesan cheese adds a bit of a salty and umami flavor, which works well with the bacon. This quiche is similar to a traditional Quiche Lorraine.

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A full quiche is out of the camp oven and ready to be sliced and served.

This is a smooth and flavorsome quiche that features bacon and onion.

Two pie crusts ready to get be filled with the bacon and onion quiche filling.

This bacon and onion quiche is cooked in a pre-baked pie crust which can be store-bought or homemade.

A slice of bacon and onion quiche sits on a white plate next to a green salad.

This is great recipe for bacon and onion quiche, it uses cooked bacon and green onions to make two 9-inch quiches.

Bacon and Onion Quiche Recipe

Janice Smella

reviews

This is a simple quiche that uses spring onions and bacon as the two key flavors. It can be cooked and taken on a picnic or made in a camp oven.

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Preparation 20

Cook 1

Ready in 1 20

Servings Servings

CourseLunch

InfluenceFrench

DifficultySeasoned

MethodBake

Similar RecipesPie

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Ingredients

2 pre-made pie crusts (9-inch)
1/4 cup diced bacon
1/2 medium onion finely diced
2 teaspoons fresh thyme
7 large eggs
1 1/2 cups whole milk
1 1/2 cups heavy cream
5 green onions (spring onions), finely diced
1/2 cup grated Parmesan or Gruyere cheese
1 teaspoon salt
1/2 teaspoon pepper

Equipment

camp oven
skillet
2 (9-inch) quiche pans

Directions

Preheat the camp oven to 375 degrees F (190 degrees C).
Blind bake the pie crusts for 13 minutes.
While the pie crust is cooking, in a skillet cook the diced bacon over medium heat. When the fat starts to render, add the diced onions. Once cooked take off the heat and stir through the thyme.
In a bowl whisk together the eggs, milk, and cream. Fold in the green onions, bacon mixture, cheese, salt, and pepper. Stir through until well distributed.
Split the egg mixture between the two pre-baked pie crusts making sure the fillings are evenly split.
Bake for 40 to 50 minutes until the top of the quiche is lightly browned but the middle is still jiggly. The quiche and eggs will continue to carry over cook once removed from the heat.
Let sit for 5 minutes, then serve while hot. Or, leave to cool and serve at room temperature, chill to serve as a picnic item at a later time, or let the quiche cool and set for an hour, then reheat to serve. This last option creates the best texture in the quiche but is also a little extra work.

Nutritional Information

Calories: 492kcalCarbohydrates: 27gProtein: 13gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 209mgSodium: 708mgPotassium: 267mgFiber: 1gSugar: 4gVitamin A: 1095IUVitamin C: 3mgCalcium: 181mgIron: 2mg