Bacon Sun Dried Tomato Quiche

Bacon Sun Dried Tomato Quiche

I love a good slice of quiche served with a green salad and soup. It’s a simple lunch that the French have mastered a long time ago. This bacon sun dried tomato quiche is very easy to make and keeps in the fridge for a few days. I used caramelized onions, bacon and sun dried tomatoes since it’s one of my favorite combinations.


Bacon Sun Dried Tomato Quiche

slice of bacon and tomato quiche
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 4 people 1x
  • Category: Pies
  • Cuisine: French


  • 1 9-inch deep pie shell
  • 2 tablespoons extra virgin olive oil
  • 1 onions (sliced in half and cut into thin half moons)
  • 4 strips bacon (diced)
  • 6 large eggs
  • 1 cup milk
  • 6 sun dried tomatoes (in oil) (patted dry and finely chopped)
  • 1/2 cup grated parmesan cheese


  1. Preheat oven to 400ºF.
  2. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package).Take pie shell out of the oven and let cool to room temperature.
  3. Lower heat to 325 ºF. In a medium size pan over medium heat, add 2 tablespoons olive oil and onions and cook for 15 minutes, until caramelized. Transfer to a bowl and let cool, briefly.
  4. Add bacon to the pan and cook until crispy. Turn the heat off and transfer to a plate covered with paper towel to remove excess fat. Let cool.
  5. In a large mixing bowl, whisk eggs and milk and add sun dried tomatoes and parmesan. Add onions and bacon and season with salt and pepper.
  6. Bake in the oven for 30-40 minutes.
    Stick a toothpick in the middle of the quiche. If it comes out clean, the quiche ready to eat.


  • Calories: 595
  • Saturated Fat: 12
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