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Caramelized Onion, Bacon & Gruyere Quiche Lorraine

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8


For the HomemadeCrust

  • 1 ¼ cups flour
  • ½ tbsp. sugar
  • ½ tsp. salt
  • ¼ cup butter
  • 3 tbsp. olive oil
  • ¼ cup cold water

For the Filling

  • 1 medium onion thinly sliced
  • 2 tbsp. olive oil
  • 2 cloves garlic minced
  • 8 slices bacon chopped
  • 6 large eggs
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • pinch of nutmeg


To Make the Crust

  • Add the flour, sugar, and salt to a food processor. Pulse to combine
  • Add the cubed cold butter and olive oil. Pulse 2-3 times to crumb-like texture. Add the water and pulse once more to combine.
  • Shape the dough into a 1” disk, wrap tightly in plastic wrap, then chill in the freezer for 30 minutes or fridge for 2 hours.
  • Preheat oven to 400F. Generously butter a pie plate to prevent sticking.
  • When ready to bake, roll out the pie crust on a floured surface to ¼” thick. Place over the prepared pie plate. Add dry beans into the center or poke with a fork to prevent puffing up. Remove the beans when done baking.
  • Bake 10-15 minutes, until set in the center.

To Make the Filling

  • Add the olive oil to a large skillet over medium-high heat. Add the onions to sauté 5 minutes. Add the bacon and cook another 8-10 minutes, until the bacon is crispy, and the onions are tender and browned.
  • Add the garlic to sauté 1 minute. Remove from heat to cool to room temperature.
  • In a large bowl, whisk the eggs, milk, cream, nutmeg, salt, and black pepper until smooth.
  • Stir in 3/4th of the shredded cheese and onion mixture. Pour into the prepared pie plate, then top with the remaining shredded cheese.
  • Bake for 35-40 minutes, until set in the center and lightly golden on top.
  • Enjoy warm with BUBBL’R Blood Orange Mango Mingl’r for a complimentary refreshment!