Karmelizowana cebula z boczkiem

There's something about the smell of onions turning golden that makes a kitchen feel alive. I stumbled onto this quiche during one of those lazy Sunday mornings when I had bacon in the fridge and nothing else seemed worth making, so I decided to throw together whatever looked promising. The moment those caramelized onions met the creamy custard, I understood why the French have been perfecting this dish for centuries. It's the kind of recipe that feels fancy but honestly comes together with minimal fussing around.

My neighbor once asked what smelled so incredible wafting over her fence, and when I offered her a slice still warm from the oven with a simple green salad on the side, she went quiet for a moment before asking for the recipe. That's when I realized this quiche wasn't just dinner, it was the kind of thing people actually remember eating.

Ingredients

• Shortcrust pastry, 1 sheet (about 250 g): A good quality store-bought pastry saves you time without sacrificing texture, though homemade is wonderful if you enjoy the process.
• Smoked bacon, 200 g, diced: The smokiness here is non-negotiable, so choose bacon that actually tastes like something rather than just salt.
• Yellow onions, 3 large, thinly sliced: Yellow onions have the sweetness you need, and slicing them thin helps them cook evenly into that jammy texture.
• Unsalted butter, 2 tbsp: This helps the onions caramelize beautifully without adding competing flavors.
• Olive oil, 1 tbsp: The butter alone can burn at medium-low heat, so olive oil keeps things calm and steady.
• Sugar, 1 tsp: This speeds up the caramelization and balances any bitterness that might creep in.
• Salt, 1/2 tsp: Use it wisely since the bacon and cheese will add their own saltiness.
• Black pepper, 1/4 tsp: Fresh cracked pepper makes a real difference in the custard flavor.
• Dried thyme, 1/4 tsp (optional): If you use it, it adds an earthy note that feels intentional rather than random.
• Eggs, 3 large: These create the custard structure, so don't try to substitute or reduce the number.
• Heavy cream, 200 ml: This is what makes the custard rich and velvety, so don't skimp or swap for something lighter.
• Whole milk, 100 ml: A splash of milk keeps the custard from being too heavy while helping it set properly.
• Ground nutmeg, 1/4 tsp: Just a whisper of nutmeg elevates the custard from pleasant to something people wonder about.
• Gruyère or Swiss cheese, 80 g, grated: Gruyère melts beautifully and adds a subtle nuttiness that complements the onions perfectly.

Instructions

Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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Get your oven ready and line the pan:

Preheat to 180°C (350°F) and roll out the pastry into your 23 cm tart pan, letting it settle naturally into the edges without stretching. Trim the excess with a knife and use a fork to prick the base all over, which prevents it from puffing up unevenly, then slide it into the fridge while you work on the filling.

Render the bacon until it sings:

Cook the diced bacon in a large skillet over medium heat, stirring occasionally until it's deeply crisp and the fat is shimmering. Remove it with a slotted spoon and let it drain on paper towels so it stays crunchy rather than getting soggy.

Start the magic of caramelization:

Leave about 1 tablespoon of bacon fat in the pan and add the butter and olive oil. Once it's foaming, toss in your thinly sliced onions along with the sugar, salt, and thyme, then settle in for the next 25 to 30 minutes of gentle stirring over medium-low heat. You'll watch them transform from raw and pungent to golden, soft, and sweet, which is the entire soul of this quiche.

Build the custard base:

Whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper in a bowl until everything is smooth and unified. The custard should feel silky, not lumpy.

Layer your flavors:

Spread the cooled caramelized onions evenly over the chilled pastry, scatter the crispy bacon on top, then sprinkle the grated Gruyère so it's distributed throughout. This layering ensures every slice gets a bit of everything.

Pour and bake with patience:

Gently pour the custard mixture over the filling, letting it settle naturally into all the spaces. Slide the whole thing into the oven for 35 to 40 minutes until the top is lightly golden and the center feels set but still has a tiny bit of gentle jiggle when you nudge the pan.

Rest before serving:

Let the quiche cool for 10 minutes on the counter, which makes it easier to slice cleanly and lets the flavors settle. You can serve it warm or at room temperature, depending on your mood.

Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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Zapisz

I once served this quiche to someone who swore they didn't like onions, and watching their face change after the first bite was worth every minute of those thirty minutes at the stove. That's when I learned that caramelized onions aren't the same as raw onions at all, they're a completely different ingredient wearing the same name.

Why This Works Every Time

The genius of a quiche is how forgiving it is once you understand the balance. The pastry crust gives you something to hold onto, the onions and bacon provide flavor depth without being heavy, and the custard ties everything together with elegance. The oven does most of the work while you can step away and fold the laundry or take a breath.

What to Serve Alongside

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, and if you're feeling fancy, a chilled Chardonnay actually does elevate the whole experience in a way that feels less pretentious and more genuinely delicious. For a lighter touch, just some peppery arugula with a squeeze of lemon does the job perfectly well.

Making It Your Own

The structure here is solid enough that you can play within it without things falling apart. Some people add sautéed mushrooms for earthiness, others swap the Gruyère for cheddar if that's what they have, and I've seen it done with crispy prosciutto instead of bacon. The key is respecting the fundamentals so the custard still sets properly and the flavors still feel intentional.

• If you want to skip the bacon, add mushrooms that you've cooked down until they lose their moisture so you don't end up with a soggy quiche.
• Make this the day before if you want, then just warm it gently in a low oven before serving so the flavors meld even further.
• Leftover slices keep in the fridge for up to three days and taste wonderful even straight from the cold, so it's perfect for unpredictable schedules.

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

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Zapisz

Every time I make this quiche, I'm reminded that the best recipes are the ones that feel like an accomplishment without actually demanding much of you. It's comfort wrapped in elegance, the kind of thing that makes a simple meal feel like an occasion.

Najczęściej zadawane pytania dotyczące przepisów

→ Jak uzyskać idealnie karmelizowaną cebulę?

Cebulę kroimy cienko i smażymy na maśle i oliwie na średnim ogniu przez około 25-30 minut, aż stanie się złocista i miękka, dodając odrobinę cukru dla podkreślenia słodyczy.

→ Czy można pominąć boczek bez utraty smaku?

Tak, boczek można zastąpić podsmażonymi pieczarkami lub pozostawić tarty bez niego, zyskując inną, mniej intensywną nutę, ale nadal smaczną.

→ Jaki ser najlepiej pasuje do tej tarty?

Gruyère nadaje wyrazisty, lekko orzechowy smak, ale można użyć również Emmental czy cheddar dla łagodniejszego efektu.

→ Jak przygotować kruche ciasto do tarty?

Można użyć gotowego ciasta, ale samodzielne przygotowanie z mąki, masła i zimnej wody zapewni bardziej chrupiącą i aromatyczną bazę.

→ W jakiej temperaturze i jak długo piec tartę?

Tartę pieczemy w nagrzanym piekarniku do 180°C przez 35-40 minut, aż nadzienie się zetnie i lekko zarumieni.