For every of our summer get-togethers, my husband’s grandma used to make a lemon icebox pie identical to this. Using frozen lemonade, he experimented and came up with a far quicker and easier version.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 4 slices bacon
- 1 (9 inch) unbaked pie crust
- ¼ cup butter
- 1 medium onion, finely chopped
- 1 egg, beaten
- 2 eggs
- 1 ¼ cups sour cream
- ¼ cup cream cheese, softened
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
- Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
- Bake crust in the preheated oven on the middle rack for 15 minutes.
- Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
- Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
- Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
- Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
- Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 17 g |
| Sodium | 506 mg |
| Sugars | 1 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I just didn’t feel comfortable with only 2 eggs, so doubled that…….awesome quiche if you like sour cream, and I do!
There was too much sour cream and not enough eggs. Will try again with more eggs and less sour cream.
I made this exactly as written except I bought a frozen ready-made crust from the store. It was soooo delicious. The caramelized onions are the bomb. Be sure you caramelize the right way though, so they come out right. Wonderful! I’m making it again tonight for tomorrow’s breakfast.
It turned out great. The substitutions I made were plain yogurt instead of sour cream and I used two kinds of cheese mostly Swiss but some cheddar.
Nice. I sautéed the onions first so oven would not be on with nothing in it for 40 mins. After reading some reviews I cut the sour cream by ¼. It still was a little sour. Next time I’ll add an extra egg. But over all it was good.
It’s delicious! Made 4 quiche and had left over egg solution so took some phylo I had and made some in cup cake pan.
Absolutely delicious! The carmelized onions are well worth the time they take and raise this to a sublime level.
I thought this was delicious! I was nervous about other reviewers saying that it was too sour creamy tasting and it did seem odd that I’d only use 2 eggs. But I have to say – it was creamy, fluffy and delicious – I loved the texture of it. The only thing I think I did differently was used a frozen 9 inch pie crust from the store. I also cooked mine for 10 minutes longer than the recipe stated. It did puff up nicely during that last ten minutes. The flavor was amazing. I actually LOVE sour cream and so I couldn’t even taste it. My daughter, who likes sour cream okay, said she could taste it but she really loved the quiche. I would say this – if you hate sour cream, this might not be your recipe. If you like or love it, definitely give it a try! The only other feedback I’d have is that I’d maybe start with the onions as step 1 and as they cook, go into pre-baking the crust and bacon. Since the onions take a long time and only get better as they cook, I’d start there. For me personally, I also prefer the use of baking my bacon in the oven over the skillet. The only time skillet-frying bacon is a good idea for me is when I need to use the bacon grease later in the recipe. In this case, I should have cooked the bacon in the oven – it’s the best way imo. Put bacon on a parchment lined baking sheet; into a COLD (un-preheated) oven at 400 degrees and cook for 25 minutes. Perfectly crisp bacon every time, no fuss.
I have made a lot of quiches, and I have never pre-baked my crust, and I didn’t with this one either. Just followed the recipe to a T (except for the pre-baking), baked at 350 for more than the time called for, probably for 45-50 minutes, keeping an eye on its progress through the glass window of the oven. Watched it puff up and deflate and waited to see it start to brown on top. Tested it for doneness and when it looked like a very pretty quiche, took it out of the oven. It was a very long ten minute cooling time, because it looked so good and smelled even better, so we maybe only waited 8 or 9 minutes before we cut and served. DELICIOUS. All agreed. It has all the best ingredients a quiche could have, and it will be my go-to selection from now on. I think it was those wonderful caramelized onions. Or maybe the sour cream/cream cheese combo. Or the bacon. Or maybe the sharp cheese. Anyway, there wasn’t a crumb left. So now I must make another, because it just tasted like more!
I used Icelandic yogurt in place of sour cream. Used creme fraiche instead of cream cheese. Didn’t use very much cheese, just a handful. Baked it for 40 minutes. Consistency was fluffy. I didn’t put enough pepper. And the yogurt made it tangy, which was my fault. I’ll make again but will tweak it so it’s not tangy. Thanks for sharing.
many times and still a favorite but no bacon
My husband and son loved this dish. There were no leftovers!
I really enjoyed both making this and eating it! I did not find it to be too “sour creamy”. I might try to put a bit more onion in next time, however, as I did not anticipate the amount I was caramelizing to reduce quite that much. I would make this again.
Amazing flavor!!!!
It’s a good recipe, but not great. I like quiche because of the eggs…two eggs is not enough. Going back to my old original Lorraine recipe.
I’ve made this twice now, the first time I made it as the recipe called for and it was delicious! The second time I reduced the sour cream and increased the cream cheese (I also used jalapeño cream cheese for those of you that like a little kick). I added the rest of the beaten egg for the crust to the filling which made it a little less loose I think. I added mushrooms to the onions while caramelizing them as well.
I made the recipe exactly, except I didn’t count the strips of bacon. I probably used more than 4, I’d estimate at least 6. I was nervous about this meal because my family doesn’t have a lot of experience with quiche and my husband is squeamish about anything involving too many onions, but this was a hit! Hubby and kids all had seconds, and there was not a bit left at the end of the meal. They even asked me to make it again. I will!
I made this today and served for dinner with boiled golden potatoes. The sour cream tasted wonderful. I didn’t think it was too strong. It was a huge hit at my house and will certainly serve it again.
I made this quiche, I didnt have any bacon. I made a few substitutions. I used Hungarian dried sausage, herb and garlic cream cheese, and added mushrooms. this quiche was so moist and tasty.
this was fantastic!! my kids…who hate onions..ate this up and asked for me!! by far one of the best quiches I’ve ever had!! I added a little more cheese than the recipe called for, but I like it cheesy!!!
The flavor of the caramelized onion was lost and overwhelmed by the cheddar cheese, the sour cream, and the cream cheese. We found it far too rich and heavy. I might make it again with gruyere or swiss, and would not use the cream cheese. Nice idea but it just didn’t suit us.