Mini Quiches with Caramelized Onions, Gruyere, & Bacon


French food is normally way too fancy (aka expensive) for us, but we found a great recipe that’s affordable and easy to make. Most importantly, it calls for a lot of bacon. And that’s really the only thing that matters. Check out this recipe for Mini Quiches with Caramelized Onions, Gruyere, & Bacon from our friend Molly at Yes to Yolks.

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Ingredients

  • Tart Dough (Chef Molly recommends this recipe) or store-bought pie crust
  • 6 strips bacon, diced
  • 1 tablespoon butter
  • 2 large onions, thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 1 cup grated Gruyere cheese
  • 4 eggs
  • 1¼ cups heavy cream
  • Pinch of nutmeg
  • Salt and pepper, to taste

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Directions

  1. Roll your dough into a flat square that’s about ¼-inch in thickness. That’s about the size of a thick-cut piece of bacon, just FYSA.
  2. Cut out circles from the dough using a sharp knife.
  3. Press the dough circles into the tart pans and poke holes in the bottom. If you need help with this, pretend the dough has your vegan friend’s face on it.
  4. Put the tart pans on a baking sheet and bake at 375 degrees for 10 minutes.
  5. Meanwhile, cook the bacon in a skillet, remove, and set aside.

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  1. Since it’s a sin to waste any bacon or bacon-related things, add the drippings to your portions of butter and onions, and cook over medium heat until the onions soften.
  2. Reduce heat to low and add the thyme (whatever that is). Lightly season with salt and pepper and partially cover the pan.
  3. Cook, stirring occasionally, until the onions are golden and caramelized and delicious-looking. Let them cool and divide the onions over the baked tart shells. Try to get an even layer of onions in each one.
  4. Top each tart shell with the crispy bacon and grated cheese.

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  1. Whisk together the eggs and cream. Season with a little nutmeg and salt and pepper.
  2. Pour the mixture over the onions, bacon, and cheese in each tart shell.
  3. Bake at 375 degrees for 25-30 at minutes or until the egg custard is set and the quiches are golden brown on top.
  4. Let cool and enjoy.

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This recipe was adapted from our friend Molly at Yes to Yolks.
 

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