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.