Caramelized Onion Bacon Quiche (Printable)

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

# Ingredient List:

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

# 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 filling components.
02 - Cook diced bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Discard excess bacon fat, leaving approximately 1 tablespoon.
03 - Add butter and olive oil to the skillet. Incorporate onions, sugar, salt, and thyme. Cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until onions achieve deep golden color and complete caramelization. Remove from heat and allow to cool slightly.
04 - In a mixing bowl, whisk together eggs, heavy cream, whole milk, ground nutmeg, salt, and pepper until fully combined and homogeneous.
05 - Distribute caramelized onions and bacon evenly across the chilled pastry base. Sprinkle grated cheese uniformly over the filling layer.
06 - Pour custard mixture gently over the assembled filling. Transfer to preheated oven and bake for 35 to 40 minutes until the quiche center is set and surface achieves light golden coloration.
07 - Remove from oven and allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Deep, layered flavor: Slowly caramelized onions bring a natural sweetness that balances perfectly with smoky bacon and nutty Gruyère.
  • Versatile serving options: Equally delicious warm from the oven, at room temperature, or even the next day sliced cold from the fridge.
  • Crowd-friendly: Yields six generous servings, making it ideal for brunch gatherings or family dinners.
  • Customizable: Easily adapted with different cheeses or a vegetarian filling without losing any of its charm.
  • Classic French comfort: A timeless recipe that feels both special and approachable for home cooks of any level.
02 -
  • Chill the pastry: Always rest the lined tart pan in the fridge before adding the filling to prevent shrinkage and ensure a crisp base.
  • Low and slow for onions: Keep the heat at medium-low throughout caramelization — rushing this step with higher heat will brown rather than caramelize the onions.
  • Drain the bacon well: Patting the cooked bacon dry on paper towels prevents excess grease from making the custard oily.
  • Pour the custard gently: A slow, careful pour over the assembled filling keeps the layers intact and prevents the Gruyère from sinking.
  • Check for doneness: The quiche is ready when the edges are set but the very center still has a slight wobble — it will firm up as it cools.
  • Rest before slicing: Allow at least 10 minutes of cooling time so the custard fully sets and each slice holds its shape cleanly.
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