To change from French iconic quiche Lorraine, this savory tart is garnished with bacon and caramelized onions, previously pan fried in olive oil. One of my homecooking classic.
I admit that my quiche is a bit burnt, she got a sunburn as me like to say in French “un coup de soleil” but I share here real home cooking as in French families, and as many mum I tend to do tons of things at the same time and sometimes, forget that I have a dish in the oven or on the grill. I know this might resonate to some of you ,-)
So no food styling for this daily dish, but we like this savory tart so much at home that I thought I would show you the recipe. As I cook it often I’ll try to make a shooting some day (one more dish on my to-do list!).
So here is a savory pie generously garnished with caramelized onions and bacon.
Caramelized onions: We are a bit mad about onions at home. I often cook a kilo of chopped onions to get caramelized onion (see the recipe), by simply frying them in olive oil and seasoned, sometimes spices or with a tablespoon of brown sugar. They get soft, richly flavoured, almost sweet. It’s a perfect side for any main dish, meat or fish. I also often add some in all kinds of preparations, they give a nice twist to all kinds of dishes. I first made this quiche with caramelized onions leftover, before it became one of our classic treats at home.
As for bacon here I use thin slices of smoked bacon, feel free to replace by thick strips of bacon, the lardons we traditionally use in quiche Lorraine or ham.
And for the rest of the recipe, we have a crisp pastry crust, as for all tarts in France, and a batter made with beaten egg and cream and or milk. No cheese in this recipe as I think it’s tasty enough without but feel free to adapt.
There are quite a few savory tarts recipes on the blog, if you want to have a try : the classic French quiche Lorraine of course, which traditionally is with no cheese, a savory tart with sweet corn and zucchini, and another tart with smoked haddock and leeks. And last but not leasy the spinach and bacon quiche I’ve been serving my 3 daughters for years and that they keep asking for.
Caramelized Onion and Bacon Quiche
- 1 shortcrust pastry
- 200 gr cream crème fraîche
- 100 ml milk
- 4 eggs
- 750 gr onion
- 2 tablespoons olive oil
- 150 gr bacon use smoked bacon
- Preheat the oven to 180°C / 350°F
Start by sautéed onions
- In a pan, heat the olive oil. Meanwhile peel and chop onions.
- Brown onion for about twenty minutes over medium heat, until they are soft and almost caramelized. Do not forget to season with salt, it brings out the water from the onions and they will cook better.
Prepare the quiche
- In a bowl, beat the eggs as you would do for an omelet, add the crème fraîche and the milk, combine.
- Add the caramelized onions, combine.
- Cut bacon into pieces, add and combine again.
- Roll out the shortcrust pastry in your pie pan, pour in the preparation and bake 180°C / 350°F for 40 minutes