Anyone who likes onions will probably have eaten an onion tart, right? What about a quiche? This classic French dish normally contains less of the tear-inducing veggies compared to a classic onion tart, but that can be adjusted! This Onion & Bacon Quiche (made with puff pastry) has plenty of onions in it… and of course some bacon as well. The name says it already. All to make this quiche super delicious! ;P
A classic quiche is usually prepared with a shortcrust pastry base. Our version here is made with puff pastry dough. This makes the quiche a little »lighter«, but not really »light« when it comes to calories, I have to admit. ;P Shortcrust pastry is often used for this type of bakes because it can easily be used for sweet and savory stuff. Something you could say about puff pastry as well, I guess.
Well. This quiche could also be classified as an onion tart, I guess, since there are a lot of onions in the filling. More than anything else. ;P But let’s stay with quiche. The French would probably see that differently and call it »tarte à l’oignon«, but we’re not in France and in Germany we call various pastries »quiches«. When you add a mix of eggs, milk and/or cream, it’s a quiche. ;P
Anyway. A quiche like this one can be served in many ways. You can hand it out on its own, warm or cold, as a starter or as a snack throughout the day. With a little salad on the side, a quiche like this one here can turn easily into a main course. Just make sure the slices are big enough – you don’t want anyone to leave the table hungry! ;P
We like to prepare quiches like this one here for dinner, and the leftovers are then reheated the next day for lunch and served with a small salad, for example. If you don’t want to eat the same dish two days in a row, you can also freeze leftovers. Simply wrap single slices airtight and then place them in your freezer. Leftovers will keep for up to 3 months, and you’ll always have something tasty at hand.
As already mentioned, quiches are usually made with a shortcrust pastry base. We used puff pastry here because it works just as well. If you use a ready-made puff pastry from the supermarket, you save a lot of time during preparation. Of course, you could also use homemade puff pastry – we got a recipe for that as well here on the blog. If you want to go the extra mile… feel free! However, it will add about 3 hours to your preparation time. Just saying… ;P
If you like to try more savory cakes/tarts/quiches, you can find plenty more recipes here on the blog. Our Asparagus, Potato & Ham Quiche with Sauce Hollandaise is an absolute showstopper! Germans love their asparagus with boiled potatoes and ham – this is an elevated version of this combination!
For onion fanboys and girlies, we also got more to try. How about a classic Onion Cake Tray Bake? Very popular here in Germany in fall, when new wine (also called Federweißer) is available in shops. So good!
INGREDIENTS / ZUTATEN
1 roll (approx. 270g) of puff pastry dough (refrigerated)
some oil/butter for frying
4.5 oz. (125g) bacon, finely diced
24.5 oz. (700g) onions (white & red), finely sliced
2-3 tbsp. breadcrumbs
4 large eggs
7 oz. (200g) heavy cream
1/4 cup (50ml) milk
1/4 tsp. dried thyme
1/8 tsp. ground nutmeg
salt, pepper
1 small red onion in rings (optional)
a few sprigs of fresh thyme (optional)
1 Rolle (etwa 270g) Blätterteig (Kühltheke)
etwas Öl/Butter zum Anbraten
125g Speck, fein gewürfelt
700g Zwiebeln (weiß & rot), in feinen Scheiben
2–3 EL Semmelbrösel
4 Eier (L)
200g Sahne
50ml Milch
1/4 TL Thymian
1/8 TL Muskatnuss, gerieben
Salz, Pfeffer
eine rote Zwiebel in Ringen (optional)
einige frische Thymianzweige (optional)
DIRECTIONS / ZUBEREITUNG
1. Take the puff pastry dough out of the fridge and let it come to room temperature for about 10 minutes to make it easier to work with.
2. Finely dice the bacon. Peel and halve the onions and cut them into thin slices. Heat up some oil and/or butter in a frying pan and briefly cook/brown the bacon, then add the onions and cook/sauté over medium-high heat for about 10-12 minutes. The onions should be soft with a little browning here and there, but they should not burn – move them frequently. Remove the frying pan from the heat and allow the onions to cool down slightly.
3. Preheat the oven to 200°C (390°F). Lightly grease a 23cm (9-inch) pie or tart tin*. Place the puff pastry dough in the tin, press down lightly, and cut off any overlapping dough around the edges. If you like, you can press a pattern into the edges with a fork. Leftover pastry can be used to bake cheese sticks or something similar. Sprinkle the breadcrumbs over the pastry.
4. Mix the eggs with the heavy cream and milk in a large bowl until well combined. Add the dried thyme and nutmeg and season with some salt and pepper. Add the slightly cooled onions to the bowl and mix in. Pour this mixture into the prepared tin, decorate the quiche with onion slices and thyme (optional) and then bake the quiche for about 35-40 minutes. The puff pastry should have puffed up nicely, and the onion mixture should have colored around the edges. Remove the quiche from the oven and let it cool down for some time before serving, so the filling can set properly. The quiche is great with salad and some bread on the side.
1. Den Blätterteig aus dem Kühlschrank nehmen und für etwa 10 Minuten auf Zimmertemperatur kommen lassen, damit man ihn besser verarbeiten kann.
2. Den Speck fein würfeln. Die Zwiebeln schälen, halbieren und in feine Scheiben schneiden. Etwas Öl und/oder Butter in einer Pfanne erhitzen und den Speck kurz auslassen und bräunen, dann die Zwiebelscheiben dazugeben und bei mittlerer bis hoher Hitzezufuhr für etwa 10-12 Minuten anbraten. Die Zwiebeln sollen weicher geworden sein und dürfen hier und da etwas Farbe bekommen haben, aber sie sollten nicht verbrennen – immer wieder wenden. Die Pfanne vom Herd ziehen und die Zwiebeln etwas abkühlen lassen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine 23cm Pie- oder Tarteform* leicht einfetten. Den Blätterteig in die Form legen, leicht andrücken und dann an den Rändern überschüssigen Teig abschneiden. Wer möchte, kann mit einer Gabel noch ein Muster in den Rand drücken. Mit Teigresten kann man z.B. noch Käsestangen o.ä. backen. Die Semmelbrösel auf dem Teig verteilen.
4. Die Eier mit Sahne und Milch in einer großen Schüssel verrühren. Getrockneten Thymian, Muskatnuss dazugeben und mit Salz und Pfeffer würzen. Die leicht abgekühlten Zwiebeln dazugeben und alles gut vermengen. Die Masse in die vorbereitete Form füllen, nach Belieben mit Zwiebelscheiben und Thymian belegen und dann für etwa 35-40 Minuten backen. Der Blätterteig sollte schön aufgegangen sein und die Zwiebelmasse darf gut Farbe bekommen haben. Aus dem Ofen holen und bis zum Servieren etwas abkühlen lassen, damit sich die Füllung setzen kann. Schmeckt prima mit etwas Salat und Brot als Beilagen.
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Here is a version of the recipe you can print easily.
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Onion & Bacon Quiche
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 1 1x
- Category: Tarts
- Cuisine: International
Description
A classic french dish you have to love (if you like onions)… normally made with a shortcrust pastry, but this recipe asks for puff pastry dough.
Ingredients
1 roll (approx. 270g) of puff pastry dough (refrigerated)
some oil/butter for frying
4.5 oz. (125g) bacon, finely diced
24.5 oz. (700g) onions (white & red), finely sliced
2–3 tbsp. breadcrumbs
4 large eggs
7 oz. (200g) heavy cream
1/4 cup (50ml) milk
1/4 tsp. dried thyme
1/8 tsp. ground nutmeg
salt, pepper
1 small red onion in rings (optional)
a few sprigs of fresh thyme (optional)
Instructions
1. Take the puff pastry dough out of the fridge and let it come to room temperature for about 10 minutes to make it easier to work with.
2. Finely dice the bacon. Peel and halve the onions and cut them into thin slices. Heat up some oil and/or butter in a frying pan and briefly cook/brown the bacon, then add the onions and cook/sauté over medium-high heat for about 10-12 minutes. The onions should be soft with a little browning here and there, but they should not burn – move them frequently. Remove the frying pan from the heat and allow the onions to cool down slightly.
3. Preheat the oven to 200°C (390°F). Lightly grease a 23cm (9-inch) pie or tart tin*. Place the puff pastry dough in the tin, press down lightly, and cut off any overlapping dough around the edges. If you like, you can press a pattern into the edges with a fork. Leftover pastry can be used to bake cheese sticks or something similar. Sprinkle the breadcrumbs over the pastry.
4. Mix the eggs with the heavy cream and milk in a large bowl until well combined. Add the dried thyme and nutmeg and season with some salt and pepper. Add the slightly cooled onions to the bowl and mix in. Pour this mixture into the prepared tin, decorate the quiche with onion slices and thyme (optional) and then bake the quiche for about 35-40 minutes. The puff pastry should have puffed up nicely, and the onion mixture should have colored around the edges. Remove the quiche from the oven and let it cool down for some time before serving, so the filling can set properly. The quiche is great with salad and some bread on the side.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
