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.



  • 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.

Leave a Comment

Your email address will not be published. Required fields are marked *