Quiche with Bacon, Cheddar, and Onions

Next time you're in the mood for bacon and eggs, dress them up a bit by making quiche.  It's so easy, and if you leave the crust out of the equation, it's even easier!  You can adjust the flavor components to suite your taste - just keep the egg/dairy ratio below and add your favorite meat, veggies, and cheese. The combinations are endless. 

Today's crustless quiche is going to start with a base of flavorful caramelized onions.  

Cook them low and slow, stirring frequently, until nice and caramelized. 

Place the caramelized onions in a quiche pan and allow them to cool a bit. 

The quiche pan I love to use is this one.  It's 11 inches wide, has 100% platinum nonstick silicone sides that prevent leaks and release from the finished quiche easily, and the nonstick ceramic base plate is so attractive, you can serve directly from it (doubles as a flat cake plate or cheese tray too!).  

But I digress, let's get back to business...

Add cooked bacon.  

Believe it or not, there was a time when I didn't like bacon.  Crazy, I know.  So glad I finally came to my senses.

Time to combine the eggs and dairy.  The basic egg/dairy ratio for quiche is 1 egg to 1/2 cup dairy.  It can be milk, cream, half and half, or any combination thereof. 

Whisk, whisk, whisk.  

Remember that flat whisk you bought because you saw it on a cooking show, but you never use it?  Well, now's the time to dig it out of the drawer.  Nothing works better for beating eggs.  You'll thank me.    

Oops, almost forgot the salt and pepper.  

Pour the egg mixture over the bacon and onions.

Top the quiche with grated cheese and optional jalapeno peppers.  Place the quiche pan on a half sheet pan and pop it in a preheated oven for 45-60 minutes.  The time your quiche will take depends on how deep your pan is. 

My quiche pan is pretty shallow so my quiche was done in 45 minutes.  Check by inserting a knife in the center - it should pull out clean with no raw egg clinging to it. 

All done!  Allow to sit for at least 10 minutes before cutting.  May be served hot or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• silicone quiche pan with ceramic base https://amzn.to/3gvI0eD

• flat whisk https://amzn.to/3B3r1cU

• half sheet pan https://amzn.to/34HN38V

• small knife https://amzn.to/3srQxov

Crustless Quiche with Bacon, Cheddar, and Onions

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon butter

• 2 medium onions, sliced

• 6 slices cooked bacon, crumbled

• 4 large eggs, beaten

• 1/4 cup heavy cream (see note below)

• 1 3/4 cups whole milk (see note below)

• 1/2 teaspoon kosher salt (or half table salt)

• 1/4 teaspoon freshly ground black pepper

• 4 ounces cheddar cheese, shredded

• 2 jalapeno peppers, minced (optional)

Directions

1. Heat butter in a large skillet over medium heat, add sliced onions and a pinch of salt; stir until all onions are coated with butter.

2. Lower heat to medium low and continue cooking onions, stirring occasionally, until onions are caramelized (keep a glass of water near the stovetop in case you need to add a splash to any hotspots in the skillet); remove from heat and allow to cool.

3. Preheat oven to 375F and butter the bottom and sides of a quiche pan.

4. Place the prepared quiche pan on a half sheet pan and spread the caramelized onions and chopped bacon evenly inside.

5. In a medium bowl, whisk together the eggs, cream, milk, salt, and pepper; pour into quiche pan and top with cheddar and optional jalapenos.

6. Bake in center of preheated oven for 45-60 minutes or until a knife tests clean when placed in the center of the quiche.

7. Serve warm or at room temperature.

Note

• All or any combination of milk, half and half, or heavy cream can be used as long as it equals 2 cups.  

Pickled Beet Eggs

When I was growing up, my family didn't eat beets, which is probably why I had never heard of pickled beet eggs before I married my husband.  His grandmother grew up during the depression and she didn't waste a thing, which included leftover beet juice.  Peeled, hard-cooked eggs are soaked in that juice until they absorb the flavor and color of the juice.  That's all there is to it.  

You can get my Pickled Beet Recipe - HERE

And the Hard-Cooked Egg Recipe - HERE

Here are my recipes for pickled beets and hard-cooked eggs that peel perfectly every time, and my recipe for deviled eggs is listed at the bottom of this post. 

Place the peeled eggs in the beet juice and soak for several hours or even longer.  The longer you soak them, the more color and flavor they will absorb. Then use them any way you like.   

Egg Slicer available HERE.

I like to slice them thin and add them to salads.

Or cut them in half to make the prettiest deviled eggs ever.

I like to press the egg yolks through a mesh sieve so my deviled egg filling doesn't have any lumps.  Or you could just mash them with a fork.

Mix the yolks with mayo, vinegar, mustard, and a little salt and pepper.  Place the filling in a pastry bag and fill the empty egg halves.  

Make them and watch them disappear!  

Items used for this recipe:

(affiliate links)

• egg slicer https://amzn.to/3ozZ0ET

• deviled egg carrier https://amzn.to/3dDhzQz

• deviled egg plate https://amzn.to/3fJi3Xe

• disposable pastry bags https://amzn.to/2SXCPsl

• pastry tips https://amzn.to/2zwkFHz

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Deviled Beet Eggs

makes 24 halves

Printable Recipe

Ingredients

• 12 peeled hard-cooked eggs that have been soaked in beet juice

• 1/2 cup real mayonnaise (we love Duke's)

• 1 teaspoon white distilled vinegar

• 1 teaspoon dijon mustard

• salt and pepper to taste

• finely chopped herbs for garnish

Directions

1. Cut eggs in half and remove yolks.

2. Place yolks in a bowl and combine with mayo, vinegar, and mustard; mix well.

3. Taste and add salt and pepper if needed.

4. Fill empty egg white halves with filling and serve immediately. Refrigerate leftovers.