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This bacon onion herb quiche is packed full of flavor and perfect for breakfast, brunch, or even dinner! Ready in just an hour and can be served hot from the oven or at room temperature.
Craving a great recipe that is BOTH delicious for breakfast and dinner? Maybe even brunch?
Well, this bacon onion herb quiche is just what you need!
This quiche is packed with crispy bacon, sauteed onions, freshly chopped herbs, mozzarella cheese, and just a touch of goat cheese.
Trust me, if you’re craving a flavor-packed pie, this recipe is the perfect fit.
The best part is that this quiche can be served warm or at room temperature.
That makes it the perfect flexible recipe that is not only great for weekend breakfasts but also for quick and easy weeknight meals.
Need even more quiche in your life? Try this flavor packed Captain Rodney’s Boucan Chicken Quiche.
Ingredients for bacon onion herb quiche
- Eggs – This is the base for quiche. I like to use large farm-fresh eggs since they have the best flavor.
- Milk – Mixed with the eggs, it helps the quiche set up to the perfect eggy custard. If you don’t have whole milk on hand you can also use half and half or heavy cream.
- Onion – I used yellow onion in this quiche because I had it on hand. However, sweet onion would be a great option as well.
- Bacon – Not only does bacon taste great in a quiche, but it adds protein and flavor and tastes great overall. You can cook up bacon fresh or use shelf-stable precooked bacon for a quicker option.
- Fresh herbs – I used a mix of rosemary and thyme, but you could also use fresh oregano, chives, or basil.
- Cheese – I used a mix of shredded mozzarella and goat cheese. You can easily swap out the cheeses for your favorites, such as shredded cheddar, pepper Jack, or feta.
- Pie crust – I used a refrigerated pie crust that you can find near canned biscuits, cinnamon rolls, and other pastries.
Using store-bought pie crust
You can easily use whatever store-bought pie crust you have on hand.
I have used both the refrigerated type you unroll and place into a pie plate and the frozen a-metal pie plate kind.
Both work well here and do not require pre or par-baking.
If you use a frozen pie crust, I like to buy the deep dish kind, so all the filling fits easily.
Using homemade pie crust
You can easily use your favorite homemade pie crust for this recipe.
Again, there is no need to prebake the crust; add the quiche ingredients to the pie crust and then bake.
What to serve with quiche
In our household, quiche is the perfect cook-it-all-together meal!
I like to serve my quiche with roasted vegetables or salad.
Here are a few delicious recipes you can serve alongside your bacon onion herb quiche.
- Want to serve this with a crunchy and easy-to-make vegetable? Try my
Air Fryer Brussels Sprouts. - Craving an easy roasted veggie? Try my Roasted Asparagus.
- Need a crunchy salad to go alongside your quiche? Try my Tangy Brussels Sprout Apple Slaw.
- Love easy vegetable side dishes? Try my Blistered Shishito Peppers.
Storage and leftovers
Quiche can be served both right out of the oven or at room temperature.
If you have leftovers, make sure to store them covered in the refrigerator for up to 3 days.
You can reheat in the microwave,
More breakfast recipes
- Love your
air fryer ? Try my Air Fryer Frittata. - Craving lots of choices? Try my Breakfast Charcuterie Board.
- Want a great use for summer tomatoes and basil? Try my Bruschetta Baked Eggs.
- Need an easy breakfast recipe? Try my Breakfast Stuffed Mushrooms.
Bacon Onion Herb Quiche
Ingredients
- 1 store-bought pie crust, deep dish, frozen or refrigerated style
- 6 thick slices bacon, diced
- 1 medium yellow onion, diced small
- 5 large eggs
- ¾ cup whole milk
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1/2 cup shredded mozzarella cheese
- 4 ounces crumbled goat cheese
- 2 sliced green onions, for topping
Instructions
- Preheat the oven to 400 degrees F.
- If you're using a refrigerated pie crust (store-bought or homemade) add it to your pie plate and keep cold in the fridge until ready to use. If you're using a frozen pie crust keep frozen until ready to bake.
- In a 12-inch skillet set over medium-high heat, cook bacon until crisp, about 10 minutes.
- Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet.
- Add onions and saute in the bacon fat until translucent and lightly browned, about 10 minutes. Remove from the heat and set aside to cool slightly.
- In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper.
- Whisk until the mixture is smooth.
- Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust.
- Gently pour the egg mixture over top the onions and bacon.
- Sprinkle the mozzarella and goat cheese into the quiche.
- Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes.
- The quiche is done when the middle seems set, and the crust edges are browned and delicious, 165-185 degrees F internally when tested with a thermometer.
- Let rest for about 15 minutes before devouring.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yeah! This is definitely my kinda quiche and I’m loving your flavor combo!
Oh my goodness!! This look so incredibly delicious!! I can’t wait to try it!!
Onions in all the things. They only make things 100% better. Like your quiche. Great call with the onions and bacon!
Such a gorgeous quiche! Love the addition of goat cheese. Thanks for the great recipe, Brandy!
Oh yum! This looks and sounds delicious! What a great recipe idea for a weekend brunch. 🙂
This is exactly what I want to start my morning off with! mmm Bacon and Quiche! yum!!
Turned out nicely, except the edges started to burn after 25 minutes. It cooked perfectly in that amount of time. 45-50 would be way too long.
I was wondering could this be put together the night before and then put in the crust the next morning to reduce the prep time?
Hi Jenny! Yes, you can prep ahead 🙂
I’m sure it’s amazing but I simply can’t not doctor things up. I added diced mushrooms and green peppers, then some balsamic fig vinegar as the veggies were almost ready and then 1/2 cup of cheddar to the other two cheeses…. Very good