Caramelized Onion Bacon Quiche (Printer-friendly)

Flaky tart combining sweet caramelized onions, smoky bacon, and a creamy custard filling for any meal.

# What You'll Need:

→ Pastry

01 - 1 sheet (approximately 8.8 oz) store-bought or homemade shortcrust pastry

→ Filling

02 - 7 oz smoked bacon, diced
03 - 3 large yellow onions, thinly sliced
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 teaspoon sugar
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon dried thyme

→ Custard

10 - 3 large eggs
11 - 3/4 cup heavy cream
12 - 1/2 cup whole milk
13 - 1/4 teaspoon ground nutmeg
14 - 2.8 oz grated Gruyère or Swiss cheese
15 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 350°F. Roll out pastry and line a 9-inch tart pan. Trim excess edges and prick the base with a fork. Refrigerate while preparing the filling.
02 - In a large skillet over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
03 - Discard excess bacon fat, leaving approximately 1 tablespoon in the pan. Add butter and olive oil. Add sliced onions, sugar, salt, and thyme. Cook over medium-low heat, stirring occasionally, for 25-30 minutes until onions are deeply golden and caramelized. Remove from heat and cool slightly.
04 - In a bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined.
05 - Scatter caramelized onions and cooked bacon evenly over the chilled pastry base. Sprinkle grated Gruyère cheese over the filling. Gently pour custard mixture over the assembled ingredients.
06 - Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. Cool for 10 minutes before slicing.
07 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • The onions melt into jammy sweetness that tastes like you've been caramelizing them for hours, even though it's just thirty minutes of occasional stirring.
  • It's impressive enough to serve guests yet forgiving enough to make on a whim when you're not sure what dinner should be.
02 -
  • Don't skip the chilling step for the pastry—a cold pastry crust stays crisp and flaky instead of becoming dense and greasy.
  • The caramelization of onions is non-negotiable and can't be rushed; low heat and time are what create that deep, complex flavor that makes this quiche what it is.
03 -
  • Blind baking the pastry crust for 10 minutes at 190°C before adding the filling prevents a soggy bottom and ensures your pastry stays crisp all the way through.
  • Make the quiche a day ahead and reheat it gently in a 160°C oven for 15 minutes—it actually tastes even better the next day as the flavors have time to meld and settle.
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