Caramelized Onion Bacon Quiche

This Caramelized Onion and Bacon Quiche is a savory tart filled with sweet caramelized onions, smoky bacon, and creamy custard in a flaky pastry crust. It is a versatile dish that is perfect for a sophisticated brunch or a light dinner, offering a rich blend of French-inspired flavors.

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The secret to this quiche's depth of flavor lies in the slow caramelization of the onions with a touch of sugar and thyme, which creates a sweet base that perfectly complements the smoky, crisp bacon bits scattered throughout the tart.

Ingredients

• Pastry: 1 sheet (about 250 g) store-bought or homemade shortcrust pastry.
• Filling: 200 g smoked bacon (diced), 3 large yellow onions (thinly sliced), 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme (optional).
• Custard: 3 large eggs, 200 ml heavy cream, 100 ml whole milk, 1/4 tsp ground nutmeg, 80 g grated Gruyère or Swiss cheese, additional salt and pepper to taste.

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Instructions

Step 1: Preheat

Preheat oven to 180°C (350°F).

Step 2: Prepare Pastry

Roll out the pastry and line a 23 cm (9-inch) tart pan. Trim excess and prick the base with a fork. Chill while preparing the filling.

Step 3: Cook Bacon

In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon, drain on paper towels, and set aside.

Step 4: Caramelize Onions

Discard excess bacon fat, leaving about 1 tablespoon. Add butter and olive oil to the pan. Add 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 let cool slightly.

Step 5: Mix Custard

In a bowl, whisk together eggs, cream, milk, nutmeg, and a little salt and pepper.

Step 6: Assemble

Scatter the caramelized onions and bacon evenly over the chilled pastry base. Sprinkle with grated Gruyère.

Step 7: Fill

Pour the custard mixture gently over the filling.

Step 8: Bake

Bake for 35–40 minutes, or until the quiche is set and lightly golden. Let cool 10 minutes before slicing.

Step 9: Serve

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Using a 23 cm (9-inch) tart pan ensures the correct thickness for the filling. Be sure to prick the pastry base with a fork before chilling to prevent it from rising too much during the bake.

Varianten und Anpassungen

You can substitute Gruyère with Emmental or cheddar cheese if preferred. For a vegetarian option, simply omit the bacon and add sautéed mushrooms instead.

Serviervorschläge

This quiche is excellent when served with a crisp green salad and a glass of chilled Chardonnay to balance the richness of the custard and cheese.

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With a total preparation and cooking time of 1 hour and 15 minutes, this medium-difficulty dish provides a satisfying meal with 410 calories and 15 g of protein per serving. Enjoy this classic French favorite!

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Recipe FAQs

→ How do you caramelize onions perfectly?

Cook sliced onions slowly over medium-low heat with butter and oil, stirring occasionally, until they turn golden brown and sweet, usually 25-30 minutes.

→ What kind of bacon works best for this tart?

Smoked, diced bacon crisps well in a skillet and brings a rich, smoky flavor that complements the caramelized onions.

→ Can I make the pastry from scratch?

Yes, homemade shortcrust pastry can be used. Roll it out and chill before lining the tart pan to ensure a crisp base.

→ What cheese is suggested for topping?

Gruyère or Swiss cheese adds a nutty, creamy finish, but Emmental or cheddar can be good alternatives.

→ How to know when the tart is fully baked?

Bake until the custard sets and the top turns lightly golden, usually about 35-40 minutes. A gentle jiggle in the center indicates doneness.

→ Can I prepare this tart ahead of time?

Prepare filling and pastry in advance, assemble just before baking. The tart tastes great warm or at room temperature.