Now that you’ve made the Pate Brise, it’s time to put something in it! For a rich, delicious, flavorful filling, we’re going to make a Bacon-Onion Quiche. This is not a low-fat recipe! The time-consuming part of this recipe is the browning of the onions. After the bacon has cooked, the onions must be sauteed for about 30 minutes, until they’re a deep, golden brown. Baking the quiche takes about 30 to 35 minutes, depending on the heat of your oven.
About the cheese: Gruyere is a hard, unpasteurized cow’s milk cheese named after a town in Switzerland. It’s a great melting cheese that adds a wonderful flavor but doesn’t overpower the other stuff in the quiche. But it’s expensive. I’ve tried swiss as a substitute for the Gruyere. It just doesn’t work. You end up with a greasy quiche, especially with all of the fat from the bacon (yes, it actually stays in the quiche. Told you it wasn’t low-fat). So, even though Gruyere is an expensive cheese, it’s worth it.
This recipe originated from Martha Stewart but is an age-old combination.
1/2 recipe Pâte Brisée
1 tablespoon olive oil
6 strips bacon, cut into 1-inch pieces
2 medium onions, cut into small dice
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
6 ounces Gruyère cheese, grated (1 1/2 cups)
Pinch freshly grated nutmeg
Coarse salt and freshly ground pepper
1. On a lightly floured surface, roll out dough less than 1/8 inch thick. Use a 5-inch fluted cookie cutter to cut into rounds. Fit into five 4-inch nonstick tart pans. Transfer to refrigerator to chill for 30 minutes.
2. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium heat. Add bacon, and cook until fat renders and bacon is crisp and brown, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain. Add onions to the same skillet, reduce heat to medium low, and cook, stirring frequently, until onions are dark golden brown, 30 to 45 minutes. Combine onions and bacon in a small bowl; set aside.
3. Divide half of the cheese evenly among the pans. Sprinkle with bacon and onion mixture, then top with remaining cheese. In a medium bowl, whisk together milk, cream, eggs, and egg yolk. Season with, nutmeg, salt, and pepper. Divide evenly among pans, pouring over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before serving.