Quiche. It’s great for breakfast, lunch, or a light dinner, and serves deliciously both fresh from the oven or chilled from the fridge. As a nice bonus, it keeps for several days.
Today’s quiche features a savory mix of bell pepper, lightly crisped bacon, and nutmeg, along with plenty of mozzarella and grating cheese. However, you can tweak this combination of ingredients to suit your palate – more on that below.
The crust for today’s quiche is, in my opinion, one of the stars of the show. It cooks up flaky and buttery, and is delightfully simple to put together. However, you can of course get away with using a store-bought crust to save on time and ingredients. That said, I really do suggest that you try your hand at a homemade crust, since it’s just so satisfying when a homemade crust comes out ‘just right.’
Today’s quiche would pair deliciously alongside something like an Acai Yogurt Bowl. Conversely, if preparing this for dinner, a basket of dinner rolls would be absolutely lovely. Regardless, be sure not to skip the perfectly brewed coffee when preparing today’s quiche.
Now, let’s get to it and prepare some quiche.
Ingredient Checklist and Notes
- Salt. Not a lot to say here. Plain table salt is all you need.
- Grating Cheese. Stick with Parmesan or Romano cheese. Freshly grated is always best, but pre-grated is fine too.
- Black Pepper. Pre-ground or cracked pepper is really all you need for today’s recipe, no need to fuss with grinding.
- Nutmeg. The spice that tastes like Christmas. This delightful spice is super versatile, and well worth learning how to use, as it can fancy up everything from roasted vegetables to beef roasts. If you don’t have nutmeg on hand, there are some substitutions below.
- Water. As a rule of thumb, I only cook or bake with water that I would personally drink and enjoy.
- Butter. As usual, I highly recommend using unsalted butter for the purposes of today’s recipe.
- Bell Pepper. I’m using green bell peppers, but obviously any color will do. Naturally, feel free to spice things up by subbing in your favorite spicy peppers. Suggestions and substitutions below.
- Bacon. Plain, standard cut back is really all you need here. Though, of course, feel free to experiment with whatever your favorite variety happens to be. See below for bacon substitutes.
- Red onion. Adds a bit of color, and cooks up sweet. That’s why I prefer Red Onion. Substitutes below.
- Mozzarella. Pre-grated is fine, and I really don’t suggest trying to fancy things up with fresh mozzarella. Fresh has ‘a lot’ more moisture than standard, and that moisture will risk saturating the crust. However, provided you properly strain out your fresh mozzarella, it likely ‘would’ enhance the flavor quite a bit.
- Milk. Whole fat milk is what you want to go with. We want the added fat. Substitutes below.
- Eggs. Not a whole lot to say here, other than these help bind it all together and add fat for moisture and flavor.
- Nutmeg. Mace or cinnamon in roughly equal amounts. However, this recipe ‘does’ work best with nutmeg, since neither quite captures the warming-yet-sweet essence of nutmeg.
- Butter. There are several substitutes. Shortening is probably the best, at a one-to-one ratio. Conversely, you can also use buttermilk, olive oil, or whole fat Greek yogurt. Buttermilk substitutes at a one-to-half ratio, butter to buttermilk. Olive oil substitutes at a one-to-three quarters ratio, butter to olive oil. Greek yogurt substitutes at a one-to-half ratio, butter to yogurt.
- Mozzarella. Oaxaca, gouda, Manchego, and Jarlsberg would all work fine in today’s recipe.
- Bacon. Ham, prosciutto, salami, or mortadella would all work just fine in today’s recipe. You could also substitute chopped up sausage – just be sure to cook the sausage before adding it into the quiche mixture. Really, there is no ‘rule’ on which meat would or wouldn’t work in today’s quiche.
- Red Onion. Sweet onion would be the best substitute, but ‘any’ type of onion would work. Yes, these are used at a one to one ratio in place of the red onion.
- Milk – Lactose Free Substitutes. Any plain, full-fat milk substitute. No sweeteners, no flavors, no reduced fat. I would stick with plain soy or almond milk, as these are the most flavor neutral milk-substitutes. Use them in the same quantity as whole milk.
- More Meats. Here again, it’s about the combos. Prosciutto, salami, and mortadella would make for a delicious combination. As would bacon, ham, and sausage. Remember to fine tune your cheese selection to your meats!
- Spice It Up. Hot peppers. Jalapenos, habaneros, seranos, you get the idea. Mixing and matching is the best way to go here.
- Mix up the Cheese. You don’t need to stick to just one cheese. Try a combo of mozzarella, gouda, and Manchego. Or, if you’re spicing up the quiche with hot peppers, try a mix of Gouda and cheddar.
Bacon, Onion, & Cheese Quiche
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast
For the Crust:
- 2 cups of flour
- 1 tsp. salt
- 1/4 cup Romano or Parmesan Cheese - grated
- 1/2 tsp. fresh ground black pepper
- Few gratings of fresh nutmeg
- 4 - 5 tbs. of water
- 8 tbs. of unsalted butter - cold
For the Filling:
- 3 - 4 slices of bacon - cut into pieces
- 1 small green bell pepper - sliced
- 1 medium size red onion - sliced thin
- 1/4 cup fresh grated Romano or Parmesan cheese
- 1/2 cup of mozzarella - shredded
- 4 tbs. milk
- 6 eggs
- Preheat Oven 350 degrees F.
- In a large bowl combine the flour, grated cheese, salt, fresh ground black pepper and toss.
- Cut the butter into cubes and add to the flour. Crumble the butter with your fingers to form a crumbly dough. Add the water a tablespoon at a time to form and the dough into a disc.
- Wrap the dough in cling wrap and refrigerate for at least thirty minutes.
- Remove the dough from the refrigerator and cut the disc in half and refrigerate the other half until ready to use.
- Place the dough on a lightly floured surface and gently roll the dough out to fit a 10 inch pie dish.
- Fit the dough in the pie dish and using a fork poke the bottom with a fork.
- Bake the crust for 12 – 15 minutes. Let the crust cool before placing any filling in it.
For the Filling:
- Cut the bacon slices and place in a heated cast iron pan. Cook the bacon and set aside. I did not cook my bacon to a crisp, rather I left it slightly soft.
- Place the sliced onion, chopped garlic and sliced bell pepper in a heated cast iron pan and drizzle with a tablespoon of olive oil and add the salt and pepper. Sauté until the onion is translucent and the garlic is fragrant. Remove from the heat and let cool.
- Toss the cooked bacon and the basil with the onion mixture. Fill the cooked pie crust with the onion and bacon mixture and top with the cheeses.
- Beat the eggs with the milk and pour over the cheeses.
- Remove the other half of the dough from the refrigerator and on a lightly floured surface roll the dough out to about a quarter of an inch thickness.
- Cut into strips and lattice the top of the pie with them. Brush with an egg wash.
- Bake for 45-50 minutes or until the pie is a beautiful golden color.
- Let cool for 10 - 12 minutes before cutting.
Keywords: breakfast, quiche, bacon, eggs
This post has been updated August 2022. The original recipe was published November 20, 2011.0
Great brunch food. I'd probably go with a prepared crust, but the egg filling looks so good.
I am hungry!!!!!!Kisses
SOPA BOBA says
Fantastic,I like how you cook, I come from Spain and from Galicia,at home I always have eggs of these Kind of hens, that farmers look after them, and are very good.Do you want to know my blog, come you will be wellcome #http://unospicanyotrosno.blogspot.com/
What an amazing tart!I am drooling,dear!!!
Look absolutely amazing, make me hungry!! gloria
Love the picture too! gloria
This is a beauty! The world has been enhanced by bacon. Land o Lakes is everywhere in MN - and this tart is a perfect example of how to make their eggs shine!
Fantastica! Realmente strepitosa e golosa!It brings an appetite!!!
I have a real good friend I need to print this out for she is going to love it... I cant have onions but thanks, I cant wait to give this to her !!!!
Happy thanksgiving enjoy your day!
Now I'm hungry! Great one.
Gemma Olivia says
it's not fair....i'm starving and this tart's too mouthwatering!!!!!!
Onions and bacon sound like a great savory combo to use for these tarts. Your picture does entice as well as inspire-delicious!
5 Star Foodie says
An amazingly delicious looking tart there! Love the addition of jalapeno!
I know this is really meant to be eaten for brunch, but I woudln't be able to resist eating it at every meal!
Tanna at The Brick Street Bungalow says
This sounds jsut divine!! I love Land of Lakes butter (only kind I buy), but I've never seen their eggs. Sure would give them a try if I did. Hope you and yours have a wonderful Thanksgiving, Catherine. Blessings ~ tanna
Joyce Lansky says
Wonderful review and awesome tart. Bacon and spicy peppers too... I know hubby would just flip over this!
Wishing you a Blessed Thanksgiving holiday my friend.
Yum! I love breakfast bakes like this. I'm sure that the onion/bacon combination is divine.
Looks amazing Catherine,it's a wonderful tart! have a good week,take care....
What a great recipe. Something simple that I never would of thought of. Thank you for sharing this one. Adding it to my list.
Beautiful looking tart Catherine , I am drooling here . Happy thanksgiving to you and your family .
The Café Sucré Farine says
What a perfectly delicious holiday breakfast! Thanks Catherine!
What an eggciting, Grilled Onion and Bacon Tart, Catherine. It has my name all over it!
Thanks for sharing...
Nothing makes me happier than finding another new recipe for eggs; this one really bring them to a new level; a must try. Catehrine. Merci.
Ron aka TheOldGeezer says
Greetings From Southern California
Eggstraordinary Indeed! That looks great! Thanks for the recipe.
Take care Catherine and have a nice Thanksgiving 🙂
Thanks for your recent visit to My Blog
Delicious! I'm sure happy that Land-O-Lakes wanted you to create an eggstraordinary recipe.
Walking on Sunshine... says
This looks really good! I don't think I've ever had anything like this! Hope you had a nice day!
La cucina di Molly says
Ciao,che torta salata squisita! Ottimo l'abbinamento di uova, cipolle e pancetta!Mi piace troppo! A presto...Molly
Wishing you a most blessed Thanksgiving with lots of love and good food (of course)!
Wishing you a most blessed Thanksgiving with lots of love and good food (of course)!
Carol @ There's Always Thyme to Cook says
Fantastic! Looks so good, especially good with onion and bacon! Have a happy Thanksgiving, enjoy!
Onion and bacon is a killing combination. This tart looks fantastic. I wish I had a piece!
The tart looks amazing and pics say it all.
wow Catherine I don't know how you manage to create both taste and beauty with your food. If I am lucky enough I get one or the other, never both. Congrats and kisses lovely lovely lady :).
What a beautiful tart, Catherine! I think this would be perfect on Thanksgiving morning...hearty enough to tide us over till our big meal later in the day. YUM. Hope you have a fabulous holiday~
Lola Lobato says
Catherine indeed it's an extraordinary tart! love it for lunch with a green salad. I like the incorporation of cheese on the crust.
Dieter Moitzi says
Mmm, looks like you had your own way at one of French classics, i.e. the famous Quiche Lorraine! I make it very often (I admit I do it like Buttercup: after having bought a prepared crust) because it's easy and quick to prepare. But what a feast! I'm gonna try your recipe because it seems to have that… Catherinish touch.
Angie's Recipes says
This is right up my alley! Looks totally comforting and tasty. Happy Holiday!
Claudia Lamascolo says
Absolutely divine I would eat this anytime of the day and its so gourmet as your site name that it pretty enough to serve to guests when hosting a dinner party.
DAVID J MYERS says
Catherine, I'd drop out the bell peppers and use jalapeno's instead...although my better half would like this quiche as you made it. Bacon and butter are 2 of her food loves in life. Take Care, Big Daddy Dave
I made this quiche last night, and it was a huge hit. The crust and lattice topping really take it to the next level.
I don't like bacon, but my husband and younger son love it along with eggs and onion and everything else in this. It would make a great breakfast for them this weekend.
Becky, Cuddle Fairy says
My mouth is watering just reading this! You can't go wrong with bacon and cheese!
Quiche is my favorite especially with lots of bacon and cheese! I will be trying this for dinner tomorrow for my family. Thanks for the share!
Rhian Westbury says
Bacon, onion, and cheese is such a good combo. I usually go for a cheese and onion quiche when I buy them but everything's better with bacon right?! x
Natasha Mairs says
I have never made my own quiche before. This looks like so nice, I will try this out.
Scenery Mosaic Design says
I love quiche but I never made it myself. I usually order it every time I go to my fav restaurant. I can't wait to give your recipe a shot, super excited.
What a fabulous quiche! The bacon and mozzarella were so good together, and that egg filling was perfectly decadent. So great for a nice brunch.
Melanie E says
It's been ages since I last made a quiche. This one sounds lovely. Bacon and mozzarella always work well. I agree, it works for all meals.
Lavanda Michelle says
That looks restaurant made, I'd definitely like to try that. It looks so tasty. Thanks for sharing!
It looks really so yummy. I want to try it my husband will surely love eating it.
Yeah Lifestyle says
Quiche is one of my favourite dishes - it is just so versatile and I love having it for lunch in the summer. This looks and sounds absolutely divine - I can't wait to give it a try!
Love this recipe! Instead of bacon, I used a smokey salami with gouda cheese. The lattice dough on top makes it look a little bit fancy.
This quiche is so savory, flavorful, and delicious! I made it for my family this week and used a premade crust and everyone loved it.
Laura Side Street says
I really love Quiche, it's so versatile and makes for a great family meal and once you get the hang of it it's fairly easy to make as well!! My boys would love this flavour combo, thanks for sharing
Amanda Mason says
This was absolutely delish! I added prosciutto and it was just divine. And it turned out really pretty, too! Great recipe and I love the versatility!
Thank you for a perfect crust recipe! It was flaky and had that homemade touch. Delicious breakfast 🙂
What a fabulous quiche recipe! This is such a gorgeous recipe and I love the hint of nutmeg as well!
Lori | The Kitchen Whisperer says
Such a great recipe! Perfect for brunch and weekly meal prep! I love the lattice work!
Jacqueline Debono says
I love quiche and make it often. I'm always looking for new variations to try. This sounds delicious. I love that you add cheese to your pastry dough and lattice the top of the quiche. On my to make list!
You had me at bacon! Honestly, though, I loved this quiche! It's great how many variations there are out there and I'm definitely glad I came across yours.