FULL TABLE
BACON + TOMATO + ONION QUICHE
We are doing two super exciting things here today and I am over the moon about them both!
#1 – I am so thrilled to introduce you to Emily who is joining the Salt+Charm team and will be a regular contributor here on the blog! She will also be working with me on our personal chef and cooking class services and some other super secret future projects!
I am convinced that God Himself orchestrated my meeting with Emily and feel so honored to have the chance to welcome her into the Salt+Charm family. I know you’re going to feel the same way, so go get to know her over on the “About Us” page and be sure to say hello to her in the comments!
#2 – The thing that is is making my skirts fly up these days is this quiche. YOU GUYS THIS QUICHE!!! I can’t say enough flowery words about this little piece of divinity. I’m not typically a big fan of quiche, if I’m being honest. So when Emily told me that she wanted this to be her debut recipe, I was sincerely skeptical.
But then I tasted it and this old jaded heart of mine had a religious experience right there at her table. You can ask Matthew, our S+C food photographer who is a gigantic quiche LOVERRRRR – his eyes rolled back in his head, too. That is saying somethin’, loves.
Emily is a master of creating ridiculous southern recipes that people just go all nuts-o about and this one is no exception!
Flaky pie crust + smokey bacon + caramelized onion + tomato + all the cheese… HOLY LORD I AM HERE FOR THIS ALL DAY LONG AND THE NEXT DAY, TOO.
Alright, loves…. let’s just get right down to business so you can get to making this thing!
Be sure to talk to us in the comment section below, share this post, and tag @saltandcharm on the socials when you make this!
It really would mean the world to us if you would share this on your Facebook and Instagram feeds… thank ya’ kindly!
We sure do love you all! (especially YOU!)
-Abbye + Emily
All photography by Matthew Ray
Hi, I made this recipe the other night. It’s delicious but the onions took much longer than 10-12 minutes to caramelize and brown. I felt that my quiche took much longer to bake, over an hour. I also felt like the whole onion was a little too much but that might be just my personal preference.
Hi, Meghan! Thank you for your feedback – I’m so glad you tried the quiche and will make some clarifying adjustments to the recipe. 😉
Is there anyway to do any of the prep the night before so the next day all you have to do is pop in the oven? Any tips for cutting prep Time the day of?
Hi, Misti! You can prep the crust ahead (including rolling it out and filling the pie pan), cook the bacon, grate the cheese and caramelize the onions the day before for sure! Then you just need to mix the filling up right before you bake it! Enjoy!
I’m sharing your incredibly fabulous quiche
Fantastic! Enjoy!
Please give oven temp. For this quiche and espresso cookies. Cannot wait to try both
Hi Elaine! The oven temp for the quiche is step 10 and for the cookies it’s step 6! Enjoy and let us know when you try them!