Caramelized Onion Bacon Quiche (Printable Version)

Flaky tart with sweet caramelized onions, smoky bacon, and smooth custard in a buttery crust.

# Ingredient List:

→ Pastry

01 - 1 sheet (about 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 - 1/3 cup whole milk
13 - 1/4 teaspoon ground nutmeg
14 - 2.8 oz grated Gruyère or Swiss cheese
15 - Salt and pepper to taste

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Roll out the pastry and line a 9-inch tart pan. Trim excess pastry and prick the base with a fork. Chill while preparing the filling.
02 - In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon, drain on paper towels, and set aside.
03 - 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.
04 - In a bowl, whisk together eggs, cream, milk, nutmeg, and a pinch of salt and pepper.
05 - Scatter the caramelized onions and bacon evenly over the chilled pastry base. Sprinkle with grated Gruyère. Pour the custard mixture gently over the filling.
06 - Bake for 35-40 minutes, or until the quiche is set and lightly golden. Let cool 10 minutes before slicing.
07 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • Those caramelized onions are pure magic—slowly coaxing their natural sugars out until they're sweet and glossy, making bacon taste even better than it already does.
  • It works for brunch when you want something impressive, or dinner when you need something that feels both simple and special.
  • You can make it ahead and reheat it, which means less stress when people are coming over.
02 -
  • The caramelization takes actual time—if you try to rush it on high heat, you'll end up with burnt onions that taste bitter and acrid, which can't be fixed, so set a timer and be patient.
  • A cold crust makes all the difference between a quiche that's crispy and buttery versus one that's soggy, so that chilling step isn't optional.
03 -
  • If your pastry cracks while lining the pan, don't stress—just press a small piece of cold pastry into the crack and smooth it with your finger; nobody will know once everything is baked.
  • Make the whole quiche up to the point of pouring the custard the night before, cover it, and bake it fresh the next morning for a restaurant-quality brunch that feels effortless.
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