To change from French iconic quiche Lorraine, this savory tart is generously garnished with smoked bacon and caramelized onions, previously pan fried in olive oil to become soft, sweet and flavourful, a bit of caramelized.
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.
Bake
Roll out the shortcrust pastry in your pie pan, pour in the preparation and bake 180°C / 350°F for 40 minutes