A rich and hearty tart made with onions, bacon, eggs and cheese. A french classic.
Course: Appetizer, Main Course
Cuisine: French, German
For the pastry
For the filling
2large onionsfinely chopped
130gsmoked baconfinely chopped
Cut the butter into small chunks. In your food processor combine all the ingredients for the pastry and pulse it a couple of times until it all comes together. Alternatively you can make the dough by hand, by rubbing the cold butter into the flour, until it looks like breadcrumbs. Add the water and knead quickly until it comes together. Chill the pastry for 30 minutes.
Preheat your oven to 200°C / 392°F.
Grease a quiche tin and flour it lightly.
Roll out the pastry around 3mm thin and line the tin with it. Trim the excess pastry and pinch the pastry with a fork a couple of times.
Line the pastry shell with baking paper and fill with baking beans. Bake the pastry shell for 15 minutes and remove the baking beans for the last five minutes.
Meanwhile prepare the filling. Heat a large pan over medium heat and add the onions and bacon. Cook for 5-10 minutes until the bacon is crispy and the onions have caramelized. Set aside.
In a bowl whisk together the eggs, heavy cream, crème fraîche, nutmeg and pepper.
Layer the bacon and onion into the pastry shell. Carefully fill in the egg mixture and sprinkle with the grated cheese.
Turn your oven down to 180°C / 356°F. Bake the quiche for 25-30 minutes or until the filling is golden brown and set.
The filling doesn't call for any salt and usually you don't need any. The bacon seasons the quiche quite enough.