Alsatian Quiche with Bacon and Caramelized Onions is a spin on an Alsatian tart. It’s loaded with savory flavor and topped with gruyere.
I love serving quiche for brunch—it’s easy and you can make it ahead. This Alsatian Quiche is packed with extra thick bacon, caramelized onions, and nutty gruyere cheese.
In addition to being a great recipe for brunch, it’s also delicious for lunch alongside a leafy green salad.
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- Three eggs and half & half create the silky custard
- Nutmeg is traditional in quiche—it enhances the flavors without being overpowering
- We’ll caramelize the onions for lots of umami flavor
- I love thick-cut bacon for this recipe. The thickness helps it stand out in the quiche.
- Gruyere cheese adds nutty flavor to the top
- It all gets baked into a store-bought pie crust (though you could make your own if you’d like)
How to caramelize onions
The process of caramelizing the onions takes about 30 minutes, but I promise that it’s worth it. It creates an amazing sweetness and depth of flavor that pairs so nicely with the bacon.
Best of all, we’ll cook the onions in the bacon drippings, which add incredible flavor.
Start with two medium yellow onions, sliced. Add those to a skillet with the bacon drippings (from 4 slices of bacon) plus one tablespoon of butter.
Season with ½ teaspoon salt. Cook for 2–3 minutes or until the onions start to soften. Lower heat to medium low and cover the pan.
Continue to cook the onions, uncovering and stirring every 2–3 minutes until the onions are medium brown and very soft—about 25 minutes.
Remove from the heat and let cool for 10 minutes.
Assembling the quiche
I started with a refrigerated pie crust. You could absolutely make your own crust, if you prefer. Since caramelizing the onions is a lengthy process, I chose to save time on the crust.
The first step is called par-baking the crust. It involves cooking the crust slightly before adding the filling, which prevents the crust from getting soggy.
To begin, unroll the pie crust into a 9 inch pie plate. Prick all over with a fork, then add pie weights (or line the crust with parchment paper and use dried beans). Bake for 10 minutes at 375°F.
Then, add the caramelized onions to the par-baked crust, followed by the bacon.
Whisk the eggs together with the half & half, salt, pepper, and nutmeg. Pour over the bacon, and top with the gruyere cheese.
Bake for 45–50 minutes. Let cool for 10 minutes, then slice and serve.
The end result is an Alsatian Quiche that is packed with flavor! The bacon adds a light hickory smoke profile, the caramelized onions add sweetness, and the gruyere adds a nuttiness to the finished dish. The bonus is that it’s all packed in a crispy, flaky pastry crust.
Alsatian Quiche would be a delightful addition to an Easter or spring brunch—guests of all ages will love it. I like serving a green salad on the side. I find that the freshness of the salad nicely complements the big, bold flavors of the quiche.
To complete the brunch, muffins and a fruit salad would be easy additions. And while you have a package of bacon open—how about this Praline Candied Bacon as another side dish? People go CRAZY for it and it’s another perfect recipe for the premium, thick-cut bacon.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Alsatian Quiche with Bacon and Caramelized Onions
- 1 refrigerated pie crust
- 4 strips thick-cut bacon
- 1 tablespoon butter
- 2 medium yellow onions, halved and thinly sliced
- 3 eggs
- 1½ cups half & half
- 1 teaspoon kosher salt, divided
- ¼ teaspoon freshly ground pepper
- Pinch of freshly grated nutmeg
- ½ cup shredded Gruyere cheese
- Preheat oven to 375°F. Unroll the pie crust and place in a 9-inch pie dish. Flute the edges or press with a fork to crimp the edges.
- Prick the bottom of the pie crust with a fork. Place a piece of parchment paper on the bottom of the pie crust and fill with pie weights (dried beans work, too!). Bake the crust for 10 minutes in the preheated oven. This is called par-baking the crust.
- Meanwhile, place the bacon in a large skillet over medium heat. Cook until crisp, flipping once, about 6–8 minutes. Remove the bacon from the pan and place on a paper towel lined plate to drain. When the bacon has cooled, crumble it gently with your fingers.
- Add the butter to the bacon fat. Add the onions, plus ½ teaspoon salt. Cook for 2–3 minutes or until the onions start to soften. Lower heat to medium low and cover the pan. Continue to cook the onions, uncovering and stirring every 2–3 minutes until the onions are medium brown and very soft—about 25 minutes. Remove from the heat and let cool for 10 minutes.
- Meanwhile, place the eggs, half & half, remaining ½ teaspoon salt, pepper, and nutmeg in a mixing bowl. Whisk to combine.
- Place the cooled onions in the bottom of the par-baked pie crust. Top with the bacon. Pour the egg mixture over the top and top with the shredded Gruyere.
- Bake on the middle rack in the preheated oven until the quiche is beginning to turn light brown in spots, about 45–50 minutes. Let cool for 10 minutes before serving or cool completely and serve at room temperature.