Caramelized Onion Bacon Quiche (Print Version)

Flaky tart with caramelized onions, smoky bacon, creamy custard, and melted Gruyère cheese.

# 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, optional

→ 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

# How To Make It:

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 remaining components.
02 - In a large skillet over medium heat, cook bacon until crisp. Remove with slotted spoon, drain on paper towels, and set aside.
03 - Discard excess bacon fat, leaving approximately 1 tablespoon. Add butter and olive oil to pan. Add onions, sugar, salt, and thyme. Cook over medium-low heat, stirring occasionally, for 25 to 30 minutes until onions are deeply golden and caramelized. Remove from heat and cool slightly.
04 - In a bowl, whisk together eggs, cream, milk, nutmeg, and salt and pepper to taste.
05 - Scatter caramelized onions and bacon evenly over chilled pastry base. Sprinkle with grated Gruyère. Pour custard mixture gently over filling.
06 - Bake for 35 to 40 minutes, or until quiche is set and lightly golden. Cool 10 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The caramelized onions taste like you spent hours cooking when it's really just patience and occasional stirring.
  • It comes together in under two hours and works for breakfast, lunch, or dinner without apology.
02 -
  • Don't skip the caramelizing step or try to rush it by turning up the heat; high heat makes onions brown and bitter instead of sweet, and you'll taste the difference immediately.
  • If your custard cracks or looks curdled when you whisk it, you've either gotten it too hot or used eggs that were cold straight from the fridge—bring eggs to room temperature first, and whisk gently rather than aggressively.
03 -
  • Make the caramelized onions a day ahead and store them in the fridge—you'll save time the day of, and the flavor actually deepens overnight.
  • If you're worried about a soggy bottom crust, brush the inside of your pastry shell with a beaten egg white and let it dry for a few minutes before adding the filling—it creates a seal that keeps moisture out.
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