Quiche is one of the most famous and delicious recipes of French gastronomy: it is a savory tart with a shortcrust pastry base and an egg filling topped with crème fraîche. Although in this recipe we are going to teach you how to make a bacon and onion quiche, there are very different varieties of this preparation, and that is exactly where its value lies: being a very simple dish to make, it is perfect for trying and adding all kinds of ingredients to the filling, obtaining, in any case, spectacular results. In our case, we will add onion and cheese to give it extra flavor.
Ingredients for the bacon and onion quiche
The following quantities are suitable for a circular mold of ø28 cm and 3 cm high (if your mold is smaller, adjust the quantities, mainly of eggs and cream).
– 1 shortcrust pastry / shortcrust pastry or puff pastry dough base (suitable for the size of your mold)
– 1 large onion
– 125 gr of diced bacon (or smoked tofu if you want to make it vegetarian)
– 6 eggs
– 200 ml cooking cream (you can use crème fraîche, lactose-free cream, or vegetable ‘cream’ from rice, almonds, or oats)
– 150 gr of grated cheese for gratin (of a type you particularly like such as gouda, emmental, comté, gruyere…)
– Salt
– Black pepper
– Nutmeg
How to make quiche step by step
1 hour and 30 minutes.
Cut and sauté the onion.
We begin to prepare our bacon quiche by cutting the onion into small cubes (or brunoise). Sauté it very slowly in a frying pan with oil until it becomes transparent, being careful not to burn it. If you prefer, you can also cut the onion into julienne strips. Add a little salt to the onion while it is cooking to speed up the cooking process.
Add the bacon or smoked bacon.
When the onion is almost ready, add the bacon cubes to the frying pan, and fry it with the fat it releases until it is well integrated with the onion and a little toasted. Once ready, reserve this mixture.
You can buy it packaged already cut, or opt for a more sustainable option: ask the butcher to cut two or three thick slices of bacon (explain that it is to cut the cubes yourself at home). Remove the rind, and cut them to the thickness you prefer.
Whisk the liquid ingredients.
In a large bowl, beat the eggs with the cream (or the liquid ingredient you have chosen to replace it with) very well. You can do this with a fork, hand, or electric whisk, but in any case, ensure it is very well integrated.
Add the grated cheese, then season it with salt and pepper before serving.
To the liquid mixture, add the grated cheese. Season with salt and pepper (do not overdo it, remember that the sauce already contains some salt), and add the nutmeg, preferably grated at the time to preserve its aroma.
Add the sautéed bacon and onion.
Carefully drain the oil very well, and add the sauce to the migraine (which the French call this egg and cream mixture that is the base of the quiche). With it, it is a bacon quiche. Afterward, stir everything carefully by hand. If it’s required, adjust the salt and pepper once more.
Prepare the base
Although it is not the norm, in this case, we have decided to make our quiche with a ready-to-bake puff pastry base, which is very tasty and works great for all kinds of savory pies like this one. If necessary, you could choose a gluten-free puff pastry or dough, no problem at all.
Preheat the oven to the temperature indicated by the manufacturer of the dough you have chosen, and place it in the mold. If your mold is metal, you should grease it with a little butter to unmold it or keep the paper in which it is rolled if it suits the oven. It is made of silicone, so the grease will not be necessary.
Make holes in the base.
Adjust the dough very well to the edges, and prick the whole base with a fork to cook the whole surface well. If the instructions advise baking the dough for the first time before placing the filling, this would be the moment to do it.
Bake the product after pouring the mixture into the mold:
Add the mixture of the rest of the ingredients to the dough, and bake with heat up and down (but without a grill) for the time suggested by the dough manufacturer. Place the quiche in a low position, as the dough will need more heat intensity than the filling ingredients (being closer to the base, you will avoid it being raw). Generally, with the cooking time of the dough, the filling should become golden brown. If it tends to burn prematurely, remove the heat from the top of the oven.
Let your imagination and desire to cook run wild, and put on your apron to start preparing this delicious bacon and onion quiche, which can also be eaten cold!
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