In a small saucepan, over medium heat, add the butter, onion, and bacon. Cook and stir until the onions are translucent.
Pour the onion bacon mixture into the prepared pie dish. Spread evenly.
Sprinkle the cheese in an even layer over the onion/bacon. Set aside.
In a large mixing bowl, crack all 5 eggs, and add the onion powder, garlic powder, salt, ground black pepper, paprika, dry chives, and milk. Whisk until all ingredients are combined.
Gently pour the egg mixture over the cheese. No need to mix.
Bake in the preheated oven for 35 to 40 minutes. The edge will separate from the pie dish and the center will be set.
If you like your eggs drier, bake for 40 minutes. Because all ovens bake differently I would suggest checking at 30 minutes and adjusting accordingly
Cool for 2-3 minutes.
Serve and Enjoy!
Notes
You can add or substitute the onion and bacon mixture. I have found out that 1 ½ cups of “add-ins” is the best balance-to-egg ratio. Examples of other add-ins: ham, mushrooms, spinach, and peppers.
Side dish: I served this quiche with a green beans salad, but any vegetable salad, raw vegetables with dips, or if served as a breakfast or brunch I would serve some hash browns, and roasted potatoes.
Storage: Store in the fridge for up to 3 days.
Re-warm: In an air fryer at 330 degrees F for 3 to 4 minutes.
Have fun with the recipe:
Make it spicy: Add some cayenne pepper to the egg mixture.
Make it kid-friendly: Add more Colby Jack or Cheddar. Substitute the onions with ham.
Make it Deluxe: Add spinach and mushrooms. Sprinkle fresh herbs and grated Parmigiano cheese when serving.