Save My neighbor Marie brought this quiche to a Sunday potluck years ago, and I watched people gravitate toward it like it was the only dish on the table. She wouldn't share the recipe for months, claiming it was just French home cooking, nothing fancy. When I finally got her to talk, I realized the magic wasn't some secret technique—it was patience. The onions had to caramelize slowly, almost stubbornly, until they turned into glossy amber ribbons that tasted like pure sweetness. Now whenever I make it, that gentle sizzle of onions reminds me of standing in her kitchen, learning that some of the best things take time.
I made this for my parents last spring when my mom was recovering from surgery, and my dad—who normally complains about vegetables—went back for thirds. He kept saying it didn't taste like a quiche, it tasted like something he'd eat in Paris. I didn't tell him the secret was just giving the onions enough time to become caramel, no fancy ingredients needed.
Ingredients
- Store-bought shortcrust pastry (250 g): You can absolutely make your own, but honestly, a good sheet pastry from the freezer section is a time-saver that doesn't betray your cooking.
- Smoked bacon (200 g), diced: The smokiness cuts through the sweetness of the onions—don't skimp here or use thin supermarket bacon that disappears.
- Yellow onions (3 large), thinly sliced: Yellow onions are sweeter than red ones, which is exactly what you want for caramelizing; slice them evenly so they cook at the same pace.
- Unsalted butter (2 tbsp) and olive oil (1 tbsp): Together they keep the onions from sticking and add richness—the combination matters more than using just one.
- Sugar (1 tsp): This tiny bit jumpstarts the caramelization and helps the onions brown instead of just steam.
- Salt (1/2 tsp) and black pepper (1/4 tsp): These season the onions as they cook, building flavor layer by layer.
- Dried thyme (1/4 tsp, optional): If you have it, add it; if not, the quiche is still excellent—thyme just adds an herbaceous whisper.
- Eggs (3 large), heavy cream (200 ml), and whole milk (100 ml): This ratio creates a custard that's rich but not heavy, creamy but still sets cleanly.
- Ground nutmeg (1/4 tsp): A tiny pinch makes people ask what that warm, subtle flavor is—don't overdo it or it tastes like pie.
- Gruyère or Swiss cheese (80 g), grated: Gruyère melts into salty pockets throughout; if you can't find it, use Emmental or even a sharp cheddar.
Instructions
- Preheat and prep the crust:
- Heat your oven to 180°C (350°F) and roll out the pastry into your 23 cm tart pan, pressing it gently into the corners. Prick the base with a fork so it doesn't puff up, then slide it into the fridge while you work—the chill helps it stay crisp.
- Cook the bacon:
- In a large skillet over medium heat, cook the diced bacon until it's deeply golden and crispy, about 5 to 7 minutes. Scoop it out with a slotted spoon onto paper towels to drain, tasting a piece to confirm it's exactly as crispy as you like it.
- Caramelize the onions:
- Leave about a tablespoon of bacon fat in the pan, then add the butter and olive oil. Toss in your sliced onions along with the sugar, salt, and thyme, then turn the heat down to medium-low and let them cook for 25 to 30 minutes, stirring every few minutes. They'll start pale and watery, then gradually turn golden, then deep amber—this slow transformation is where the magic lives, so don't rush it or blast the heat.
- Make the custard:
- While the onions finish their journey, whisk together your eggs, heavy cream, milk, nutmeg, salt, and pepper in a bowl until smooth and pale. This mixture should feel silky and smell faintly nutmeg-forward.
- Assemble:
- Pull your chilled pastry crust from the fridge and scatter the caramelized onions across the base, then sprinkle the crispy bacon and grated cheese evenly over top. Pour the custard mixture slowly over everything, letting it settle into the gaps.
- Bake until set:
- Slide the quiche into the oven for 35 to 40 minutes—it should jiggle just slightly in the very center when you gently shake the pan, and the top should be light golden. Let it cool for 10 minutes before slicing, which gives the custard time to firm up without being served molten.
Save I served this to a friend who'd just moved to the city, unsure about cooking for herself, and watching her face light up when she tasted it—that moment when she realized homemade food could taste this good—made me want to teach her everything I knew. We've made it together a dozen times since, and now she texts me photos of her versions with different cheeses.
The Art of Caramelizing Onions
Caramelization isn't just browning; it's a chemical transformation where the onions' natural sugars break down and create hundreds of new flavors, turning something sharp into something sweet. The key is patience and medium-low heat—rushing with high flame creates bitterness instead of complexity. You'll know they're done when they're a deep golden brown and so soft they practically melt on your tongue, which usually takes about 25 to 30 minutes of occasional stirring.
Why This Quiche Works
The combination of sweet caramelized onions, salty smoky bacon, and creamy custard creates a perfect balance where no single flavor dominates. The pastry crust adds a buttery, crispy element that contrasts with the soft filling, and the Gruyère melts in pockets throughout, adding umami richness. Nutmeg ties everything together with a subtle warmth that feels almost mysterious if you don't know it's there, making people wonder what makes this quiche taste so complete.
Serving and Storage
This quiche is excellent warm straight from the oven, but it's equally good at room temperature or even cold the next day, which makes it perfect for meal prep or lazy weekend eating. Pair it with a crisp green salad dressed in bright vinaigrette, or serve it with crusty bread and a glass of chilled Chardonnay for something that feels almost restaurant-quality. Store any leftovers covered in the fridge for up to three days, and you can reheat gently in a 160°C oven for about 10 minutes if you prefer it warm again.
- Make it vegetarian by replacing bacon with sautéed mushrooms or caramelized shallots for depth.
- You can prepare the whole quiche the night before and bake it in the morning, just add 5 to 10 minutes to the baking time if it goes straight from cold.
- Leftovers also freeze well for up to a month—slice first, wrap individually in plastic wrap, then foil, and thaw overnight before reheating.
Save This quiche has become my answer to almost every potluck invitation and the first thing I make when I want to prove to someone that homemade cooking doesn't have to be complicated to be impressive. It's teaching me that the best recipes aren't about fancy ingredients or secret techniques—they're about respecting the process and taking time with the things that matter.
Common Questions
- → How do I caramelize onions properly?
Slowly cook thinly sliced onions over medium-low heat with butter and olive oil, stirring occasionally until deeply golden and soft, about 25-30 minutes.
- → Can I substitute the cheese in this dish?
Gruyère can be replaced with Emmental or cheddar for a slightly different flavor profile without affecting texture.
- → What can I use instead of bacon for a different twist?
For a vegetarian variation, omit bacon and add sautéed mushrooms to maintain a rich and savory filling.
- → What type of pastry works best for this tart?
Shortcrust pastry, either homemade or store-bought, provides a flaky and sturdy base ideal for this filling.
- → How should I serve this tart?
Serve warm or at room temperature alongside a crisp green salad and a chilled white wine like Chardonnay.
- → Can I prepare this tart in advance?
Yes, bake and cool completely, then cover and refrigerate. Reheat gently before serving for best results.