Ingredients
- 1 pastry crust homemade or store-bought
- 1 tablespoon unsalted butter
- 1 yellow onion thinly sliced
- Salt and pepper to taste
- 4 ounces bacon cut into 1/2 inch pieces
- 5 ounces shredded Gruyère cheese
- 1 1/4 cups heavy cream
- 3 large eggs
- 2 teaspoons fresh thyme leaves
Instructions
- Roll out the pastry crust on a lightly floured surface to an 11-inch round, about 1/8-inch thick. Fit it into a tart pan with a removable bottom, pressing into the edges and trimming the excess dough. Chill for 30 minutes.
- Preheat the oven to 375°F.
- Line the chilled crust with parchment paper and fill with pie weights. Bake on a baking sheet until the edges are golden, about 15 minutes.
- Remove the weights and parchment, and bake the crust for another 15 minutes until set. Let it cool.
- Melt the butter in a pan, add the onions, season with salt, and cook until soft and the water has evaporated.
- In a separate skillet, cook the bacon until crisp. Combine with the onions, season with pepper, and spread the mixture in the tart shell. Top with Gruyère cheese.
- Whisk the eggs and cream together, pour over the tart filling, and sprinkle with thyme.
- Bake the quiche until set, about 30 minutes. Let it cool for 30 minutes before serving.