Food and Travel & Food and Travel
A deep golden quiche on a cream surface in natural light, a cut slice showing dark caramelized onions and melted Gruyère set in custard, thyme scattered over
main FrenchEuropean vegetarian-option

Caramelized onion, Gruyère, and optional bacon quiche

A rich but balanced quiche built around deeply caramelized onions, nutty Gruyère, Dijon, and thyme. Bacon is optional, and the slowly browned onions give the vegetarian version plenty of savory depth.

Prep20 min
Cook90 min
Rest15 min
Oven200°C
Servings4
Cook mode

Original recipe-book version, informed by King Arthur Baking and The Kitchn quiche guidance

Ingredients

Written for a 23 cm round tin

Units
Servings
4

Crust

  • 300 g refrigerated shortcrust pastry, thawed if frozen, or the homemade crust below
  • 190 g all-purpose flour
  • 3 g fine salt
  • 115 g cold unsalted butter, cubed
  • 45 ml ice water

Filling

  • 500 g yellow onions, thinly sliced
  • 30 g unsalted butter
  • 2 g fine salt
  • 100 g bacon, diced (optional)
  • 130 g Gruyère, grated
  • 1 g fresh thyme leaves, or about a third as much dried thyme

Custard

  • 4 eggs, large
  • 150 ml whole milk
  • 150 ml heavy cream
  • 10 g Dijon mustard
  • 1 g fine salt
  • 1 g black pepper

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. If making the crust, mix the flour and salt. Cut in the butter until pieces range from sandy crumbs to small peas. Toss in 45 ml ice water and add the rest only until the dough holds together. Form a disk, wrap, and chill for 30 minutes.
  2. Melt the butter in a wide skillet over medium-low heat. Add the onions and filling salt. Cook for 35 to 45 minutes, stirring often and lowering the heat if necessary, until deeply golden and reduced to about 350 ml. Spread on a plate to cool.
  3. If using bacon, cook it separately until crisp. Drain it very well on paper towel. If omitting it, make no other changes.
  4. Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart tin. Trim and crimp, then chill for 15 minutes.
  5. Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake 5 minutes more. Cool briefly. Lower the oven to 180°C.
  6. Whisk the eggs, milk, cream, Dijon, custard salt, pepper, and thyme just until smooth.
  7. Scatter half the Gruyère over the crust. Add the cooled onions, optional bacon, and remaining cheese. Pour in the custard.
  8. Bake on a rimmed tray for 35 to 42 minutes, until set around the edge with a gentle wobble in the center. Shield the crust edge with foil if needed.
  9. Rest for at least 15 minutes before slicing.

Notes

  • Proper caramelization takes time. The onions should be soft and deep gold, not merely translucent.
  • The bacon is optional and needs no replacement. The onion and Gruyère version is already full-flavored.
  • Comté, Emmentaler, or a mature Alpine cheese can replace the Gruyère.
  • The onions can be caramelized up to 3 days ahead and refrigerated.
  • Refrigerate baked quiche for up to 4 days and reheat gently at 160°C.

Sources consulted

Good with

Sources consulted

From Christoph Mayer

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