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Bacon Onion Herb Quiche

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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 room temperature. You’re going to love how easy this quiche is to prepare! 

I have never made quiche before. I KNOW! Plenty of time I have devoured slice after slice but never actually sat down and made one for myself. Well, now you’re in luck because I just made you the most delicious quiche of all time. This baby is PACKED with yellow onions, crispy bacon, TONS of fresh herbs and goat cheese. The best part about this dish is that I was able to make it in the afternoon, take a few pictures and then serve it for dinner. It tastes amazing when served room temperature and even reheats like a dream.

You guys – YES! Please promise me you’ll make this bacon onion herb quiche. It would be the perfect lazy Christmas breakfast. 

I was actually lucky to get the onions for this quiche from a local onion farm (Shoutout to Minkus Farms!) here in New York State. I was able to go for a visit because I teamed up with the New York State Grown & Certified Program. To receive the certification farms are inspected for safe food handling and environmental stewardship, and their products have to meet the highest quality standards. They also had to be certified for Good Agricultural Practices and had to participate in Agriculture Environmental Management, a voluntary program that helps farmers make decisions to meet their business objectives while protecting and conserving the State’s natural resources. This program is also set up to help show the amazing products available from New York State farmers.

That means you no longer have to think to yourself “are these onions local or are they grown 2000 miles away?” Well in the spring of 2017 be on the lookout for the New York State Grown & Certified Program labels at your local stores to help show you what’s local!

PLUS as a blogger (and avid food lover and eater) I like knowing where my food comes from. This is a program I can 100% stand behind!

After my onion farm trip, I was sent home with 10 pounds of onions so I knew I had to do something delicious with them. So I settled on a bacon onion herb quiche because 1) my husband loves quiche and I NEVER make them and 2) I have a mad love for all things eggs and onions. Plus as previously discussed this flavor combination is ON POINT! ANDDDD since it’s ready in just an hour you’ll be shoveling this baby into your mouth in NO TIME!

{Looking for more delicious breakfast and brunch dishes? Try my baked cranberry oatmeal, basil bacon hash, chorizo plantain breakfast hash, cheesy polenta sausage breakfast bowl, mushroom herb goat cheese frittata or my breakfast stuffed mushrooms.}

Bacon Onion Herb Quiche

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 room temperature. You're going to love how easy this quiche is to prepare!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes


  • 1 store bought pie crust
  • 6 thick slices bacon, diced
  • 1 medium onion, diced small
  • 6 eggs
  • 1 cup whole milk
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • Kosher salt and black pepper, to taste
  • 1/2 cup mozzarella cheese
  • 4 ounces crumbled goat cheese
  • Sliced green onions, for topping


Preheat oven to 400 degrees. 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 cook bacon until crisp. Remove from the pan and leave all but 2 tablespoons of the bacon fat in the skillet. Add in the onions and saute in the bacon fat until translucent and lightly browned. 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 in the egg mixture overtop the onions and bacon. Sprinkle the mozzarella and goat cheese into the quiche.

Place your quiche into the oven (I like to put mine on a baking sheet just in case I spill as I'm placing 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.

Let rest for about 15 minutes before devouring.

This is a sponsored conversation written by me on behalf of Empire State Development . The opinions and text are all mine.