Pulled Pork and Caramelized Onion Quiche

I love quiche and it has been far too long since I made one. I also happened to have a large amount of leftover pulled pork in the fridge and, frankly, I was getting sick and tired of making sandwiches with it. I put it in an egg sandwich and that was delicious so I figured, why not a quiche? To add to the smoky goodness of the pulled pork I fried up some bacon and caramelized some onions and added those to the mix. Sharp cheddar and Monetery jack cheese add to this divine diary creation, not to mention the flaky cheddar crust (with a hint of cayenne that somehow really brings this whole quiche together).


I made this in a 10″ tart pan (you could also use a 9″) which makes the presentation quite elegant, as quiche should be, except this one will appeal to the men in your life who think they don’t like quiche- this one is loaded with pork and bacon, cheese and onion! I also added some chopped green chilies for good measure and they really added to the dish.

The crust that I used for this recipe is the “Flaky Cheddar Cheese Pie Crust” from The Pie and Pastry Bible by Rose Levy Beranbaum. I have mentioned this book before and I will recommend it again- it is an excellent cookbook to have in your arsenal. The cheddar cheese in this crust is reinforced in the filling and, as I mentioned above, it has a touch of cayenne which dances delicately over your tongue as you eat bite after helpless bite of this craveable quiche. In the past I haven’t always blind baked my quiche crusts but I did this time- with the help of some dried great norther beans and parchment paper. You could really go either way but she does recommend it. I can’t say if I recommend it or not because somehow my crust had a crack in it and some of my egg filling leaked all into the bottom of the tart pan, therefore leaving it rather soggy, despite my blind-baking efforts. It was still amazingly delicious but was a challenge to unmold from the pan. I think that if I hadn’t have blind-baked the crust it would have been soggy all-together and as it turns out, it managed to retain some texture and enough integrity to hold the quiche together upon unmolding in the end.


If you choose not to use this crust, use your favorite flaky pie crust (blind baked or not) or even a store-bought crust.

I used some leftover pulled pork that I had in the fridge (I will get that recipe up soon) but you could use store-bought if you would like. Pulled pork is a wonderful thing to make in your slow-cooker however, and you will get quite a few meals out of it. Caramelized onions go perfectly with the pork in this quiche and I like to have extras in the fridge for omelets and sandwiches so make more than the 2 called for in the recipe, it won’t take any longer to make more! Caramelized onions take some time to make but they are easy and oh so worth it!

Try this quiche for something a little different! I was surprised at just how much I enjoyed this one! This recipe is a keeper for sure.


Pulled Pork and Caramelized Onion Quiche

Original Therapy Bread Recipe


  • 1 recipe Flaky Cheddar Cheese Crust fitted into a 9 ½ or 10 inch tart pan, blind-baked, inside bottom glazed with egg white while still warm
  • ¾ cup leftover pulled pork
  • 2 large yellow onions, caramelized
  • 2 strips of bacon, cut into lardons and pan-fried
  • 4 oz. chopped green chilies (1 small can)
  • 4 large eggs + the yolk left from making your egg white wash for the crust*
  • 1 cup half and half (or heavy cream)
  • 1 ½ cup grated cheese: cheddar, monetery jack, swiss or whatever you like (I use a blend of Monterey jack and sharp cheddar)
  • Kosher salt
  • Black Pepper

*OR you can use 5 large eggs if you are using a crust that doesn’t require the wash but if you are using the white for a wash why waste the yolk? Use that and any leftover white from the wash in the quiche


  • Preheat oven to 350 degrees F with the rack in the lowest position, with a pizza stone (or baking sheet) on it (place stone in oven when you first turn heat on so it doesn’t crack, not after it’s preheated)
  • Whip the eggs, half and half and salt and pepper to taste together with a whisk until thoroughly blended



  • Layer ½ the cheese, followed by the onions, followed by the bacon, followed by the chilies, followed by the pulled pork



  • Pour the egg mixture over the filling ingredients evenly, filling will come just about to the top
  • Sprinkle the remaining cheese over the top



  • Place the quiche on a baking sheet (you will want to do this in case any filling bubbles or leaks out) and place the sheet on the baking stone and bake for 35 to 40 minutes, or until the filling is slightly puffed, the top is golden brown and a knife inserted into the center comes out clean (the temp. should be around 165 degrees F)




Caramelized Onions

*Even if you are making a certain amount of these for a recipe it doesn’t hurt to make extras to have on hand for omelets, sandwiches, etc!


  • Yellow Onions
  • Unsalted butter
  • Kosher Salt
  • Granulated sugar, optional
  • Balsamic vinegar, optional
  • Water, optional


  • Prepare your onions by peeling and cutting into slices (or dice if you prefer)
  • Preheat a large sauté pan or skillet over medium heat
  • Melt butter in the pan; use about 1 tbsp. per onion
  • Once the butter is melted, add in your sliced or diced onions



  • Allow this to cook, stirring occasionally for about 10 minutes
  • Sprinkle kosher salt over the onions and sugar, if using (use about ¼ tsp. sugar per onion)
  • Continue to cook, stirring occasionally for up to an hour longer (40-60 minutes) or until the onions are a rich brown color. You may need to decrease the heat to medium low depending on your oven



  • Add water as the onions cook, just enough to keep them from sticking (a little bit of sticking is ok) if needed
  • Near the end of cooking when the onions start to get “dry” and stick you may add a splash of balsamic vinegar to deglaze the pan and add extra flavor




Flaky Cheddar Cheese Pie Crust

(from The Pie and Pastry Bible b: Rose Levy Beranbaum)

*Best to make the dough the night before so it can rest in the fridge


  • 8 tbsp. unsalted butter, very cold (or frozen) and cut into small cubes
  • 1 1/3 cup all-purpose flour
  • ¼ tsp. fine kosher or sea salt
  • 1/8 tsp. baking powder
  • ¼ tsp. cayenne pepper
  • ¾ cup packed shredded sharp cheddar cheese
  • 2 ½ tbsp. ice water
  • 1 ½ tsp. cider vinegar
  • 1 egg white, if blind baking



  • In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and baking powder briefly until just combined
  • Add the cheese and pulse for about 20 seconds
  • Add the butter cubes and pulse until the size of peas
  • Add the water and vinegar and pulse until most of the butter is in pieces the size of small peas



  • Spoon mixture into a zip lock bag or onto a board and knead until it comes together in one mass and it slightly stretchy when pulled
  • Flatten into a disc and wrap in plastic wrap and refrigerate at least 45 minutes, or overnight



  • Roll out between two sheets of lightly floured plastic wrap to the desired size
  • Transfer to your pan



  • To blind-bake: preheat oven to 425 degrees F, line dough in its pan with parchment and fill with dried beans or rice. Bake 20 minutes, remove from oven, remove parchment and beans and prick the bottom all over with a fork (not hard enough to go all the way through). Bake for another 5-10 minutes or until lightly golden brown



  • Remove from oven and brush the interior of the shell all over with egg white
  • Allow egg white to dry before filling




8 responses to “Pulled Pork and Caramelized Onion Quiche

    • Thanks! This was quite delicious! I usually make a more “traditional” one with spinach and bacon and cheese but this was a nice change! What are your favorite quiche ingredients?

  1. Mmmm, Jess, this is a must make for me, but probably as a frittata. I’m not a huge fan of pie crusts, but the cheesy one does sound good, so I may give it a try. And I do still have the bag of beans I used on the bottom of the last crust I made several years ago. I’ve been thinking about a frittata lately though, since I have an overabundance of eggs that need to be used. And have some pulled pork in the freezer. Plus pulled chicken and beef. Also have bacon (of course). And I’ve always wanted to know how to caramelize onions, so I’m going to do lots of them to have on hand for lots of uses, including sandwiches. Thanks for the recipes.

    • I’m sure it would be wonderful in a frittata! Like a crustless quiche! Caramelized onions are so easy- the hardest part is just being patient with them because you can’t rush them and they do take some time, but are worth it!

      • Everything that is worth it takes time, but that’s something I have plenty of these days. And I’ve heard they taste heavenly. Just imagining them on sandwiches.

  2. Pingback: Pulled Pork Shepard’s Pie | LauraLovingLife·

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