I love a quiche because it’s a great way to spend a little time in the kitchen to make something that results in very quick breakfasts for a whole week! And the busier I am, the more I appreciate a fast breakfast. I noticed I seem to have a habit of going through a quiche kick just about every late winter thru spring, which sometimes very happily lasts well into summer, and this has been going on for a couple of years now.
So here’s the latest quiche I made, loaded with 4 kinds of onion (c’mon, who doesn’t LOVE ONIONS?!) Bonus, dairy-free alternative ingredient options are included. Hope you enjoy!
INGREDIENTS
FILLINGS
4-5 strips bacon, cooked & crumbled/chopped
2 Tb butter, coconut oil, or ghee, divided
1 Tb fresh or dried snipped chives
3 Tb white or yellow onion, minced
1 small shallot, minced
3 Tb leek, sliced
4 oz grated sharp cheddar cheese (optional, omit for dairy-free)
CUSTARD INGREDIENTS
4 large eggs (equivalent 1 cup)
1 cup heavy cream (I use canned full fat coconut milk)
1/2 tsp salt
Garlic/onion powder to taste (optional)
YOU’LL ALSO NEED
DIRECTIONS
Prep your pie pan:
Grease a pie pan or glass pie dish with half the butter, place onto a sheet tray for baking, and set aside.
Preheat oven to 350 F
Prepare your fillings:
In a small skillet, add the minced onions and fat of choice, and cook until the onion is semi-translucent and starting to become soft. To save time, I often use bacon that’s already been cooked (I make a full tray of it almost weekly!) and I just chop it cold and add it to the pan, get the fat melted and add in the onions.
While the bacon and onions are cooking, I grate the cheese and blend the custard ingredients together using a hand mixer or whisk attachment on my immersion blender until the mixture increases in volume a bit and starts to foam, then stir in the chopped chives, if using.
Fill your crust and prepare to bake:
Evenly scatter the bacon/onion mixture across the bottom of your prepared pie crust, then sprinkle in the shredded cheese.
Pour over the custard and place the pie dish onto a baking sheet in case of bubble-over. Bake for 35-45 minutes or until the center is no longer very jiggly—a small jiggle is OK, it will finish cooking when you take it out (this is especially ideal if you’re going to cool it before eating).
Let cool completely if storing to eat later. If enjoying soon, let cool for at least 10 minutes. I put mine on a wire rack.
This quiche makes 6-8 servings and excellent leftovers! It also freezes well. See notes below on storage/reheating.
Notes
If your crust looks like it might brown too much or burn while nearing the end of baking, place a square of foil large enough to cover the crust edges completely (slightly tented, don’t press down) over the top of the pie pan. It shouldn’t happen unless you used Allulose in the crust (I have used it in the past and almost burned mine, so IF I use Allulose again, I only use a couple teaspoons)
Freezing the quiche: I usually just cool the quiche after baking, then place it in the freezer in a foil pie pan and let it freeze until solid. Then I vacuum seal it in a vacuum sealer bag, which will keep it for 6-9 months. You could also wrap tightly in foil once frozen solid, then wrap again tightly in double layers of plastic wrap or place into a zip bag with the air squeezed out, but this will last only for about 3-4 months due to some air trapping. You could freeze individual portions into plastic wrap/bags, or small air-tight containers to serve individually, but I wouldn’t recommend this method for freshness unless you’re eating the quiche portions within a couple weeks.
To reheat from refrigeration: Heat 1 slice in the microwave for 40-50 seconds (I don’t like it steaming hot, just warmed).
To reheat from frozen: Microwave 1 slice 1.5 to 2 minutes on 60-80% power
Placing your crust
Filled crust baking
FIN
