Carmelized Onion and Bacon Quiche

Photo by Linda G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ■1 (9-inch) frozen pie crust, thawed

  • ■2 tablespoons vegetable oil

  • ■1 large yellow onion, thinly sliced

  • ■Kosher salt

  • ■Freshly ground black pepper

  • ■1 teaspoon chopped thyme leaves

  • ■4 slices thick-cut bacon, diced

  • ■6 egg yolks

  • ■3 tablespoons all-purpose flour

  • ■1 1/2 cup heavy cream

  • ■1/2 cup whole milk

  • ■Pinch of grated nutmeg

Directions

Arrange the pie dough over a 9-inch tart pan with a removeable bottom. Gently press the crust into the bottom and up sides of the pan. Trim excess dough from around the edges. Chill the crust for 30 minutes. Alternately, place the dough on a lightly floured work surface and roll into a 15-inch circle. Cut out six 5-inch circles and press the dough circles into six 4-inch tart pans. Trim the dough and chill the same way. Preheat the oven to 350°F. Place the tart shell on a baking sheet. Line the shell with aluminum foil and fill with pie weights. Bake for about 30 minutes for a large tart or 15 to 20 minutes for small tarts, until golden brown all over. Remove from the oven and let cool completely. Heat the oil in a medium skillet over medium heat. Add the onion and cook for about 8 minutes, until softened. Reduce the heat to low and cook for another 20 to 25 minutes, until the onions are golden and caramelized. Remove from the heat and stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the thyme. Place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Drain on paper towels. Scatter the onions and bacon evenly over the bottom of the cooled crust. Whisk together the egg yolks, flour, cream, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Pour the custard into the tart shell. Bake for 50 to 60 minutes for a large tart or 30 to 40 minutes for small tarts, until the filling is set. Serve warm or at room temperature.

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