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.
- 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
- 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.
- Cut out circles from the dough using a sharp knife.
- 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.
- Put the tart pans on a baking sheet and bake at 375 degrees for 10 minutes.
- Meanwhile, cook the bacon in a skillet, remove, and set aside.
- 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.
- Reduce heat to low and add the thyme (whatever that is). Lightly season with salt and pepper and partially cover the pan.
- 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.
- Top each tart shell with the crispy bacon and grated cheese.
- Whisk together the eggs and cream. Season with a little nutmeg and salt and pepper.
- Pour the mixture over the onions, bacon, and cheese in each tart shell.
- Bake at 375 degrees for 25-30 at minutes or until the egg custard is set and the quiches are golden brown on top.
- Let cool and enjoy.
This recipe was adapted from our friend Molly at Yes to Yolks.
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