Caramelized Onion & Bacon Quiche {Gluten Free Instructions}

by Katie on August 7, 2013

When we were in Germany a few years ago, I fell in love with the wonderful quiches. Quiche wasn’t exactly what came to mind when I thought of food that I would eat in Germany, but we sure saw it a lot.

The best I had was at a farmer’s market in Munich. I bought it at a food truck sort of thing that just sold all different kinds of quiche. I can’t even tell you exactly what was in it. {I spent that whole vacation not exactly knowing what I was putting in my mouth. And surprisingly, that was a blast and I didn’t get anything too nasty.}

I remember this amazing quiche had what tasted like sweet caramelized onions, bacon, and swiss in it. After recently making Asparagus Quiche I was dreaming up quiche combinations and was reminded of that quiche from Germany…so I recreated my version of it at home.

Eating it out of my kitchen in Ohio rather than in beautiful Munich clearly wasn’t as exciting, but I can assure you the quiche tasted delicious, nonetheless.

I made it gluten-free by using a homemade gluten-free pie crust. If gluten is not an issue for you, just use a regular pie crust.

Caramelized Onion & Bacon Quiche

Caramelized Onion & Bacon Quiche {Gluten Free Instructions}


  • For the Crust:
  • 1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • For the Filling:
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 1/2 cups onions, sliced
  • 1/2 pound of bacon, cooked and chopped
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup plus 2 tablespoons heavy cream
  • pinch of salt and pepper
  • 1 cup grated swiss cheese


  1. To make the crust:
  2. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work the butter into the flour mixture, using your fingers. Quickly break the butter down into the flour mixture (some butter flakes will be the size of oat flakes and some the size of small peas).
  3. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to mix the dough together. Dump the dough mixture onto a lightly floured surface. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. It will be easier to roll out when it is cold.
  4. When you’re ready to roll out the crust gently roll out the pie crust into about an 11-inch circle, on a lightly floured surface. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers. (I had difficulty rolling my dough out and ended up piecing it into the pan and all worked out well).
  5. To make the filling:
  6. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  7. In a skillet melt the 1 Tbsp of butter and 1 Tbsp of oil. Add in the sliced onions and cook on low until caramelized and golden brown - this takes about 20 minutes. If they begin to burn make sure you turn your heat down. Once caramelized remove from heat and allow to cool to room temperature.
  8. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper. Whisk until well blended. Add the caramelized onions and chopped bacon to the unbaked pie crust. Sprinkle half of the cheese over the onions and bacon. Pour egg mixture over and top with more cheese.
  9. Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
  10. Remove from the oven and allow to cool for at least an hour. Serve warm or cool. Quiche will last, well wrapped in the refrigerator, for up to three days.

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