Caramelized Onion and Bacon Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">3 large onions (about 500g), thinly sliced</li><li class="ingredients-single-item">200g smoked bacon, diced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp butter</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">1 tsp fresh thyme leaves</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold ingredients is crucial here, as it creates those desirable flaky layers in the finished pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, gently mixing with a knife until the dough just comes together. Be careful not to overwork or add too much water - the dough should hold together but not feel sticky. Form into a disc, wrap in cling film, and chill for at least 30 minutes. This resting time allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, prepare the caramelized onions. Heat the olive oil and butter in a large, heavy-bottomed pan over medium-low heat. Add the thinly sliced onions with a pinch of salt and cook very slowly for about 25-30 minutes, stirring occasionally. The salt helps draw moisture out of the onions, accelerating the caramelization process.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When the onions are soft and golden, add the brown sugar and balsamic vinegar. Continue cooking for another 5-10 minutes until the onions are deeply caramelized and jammy. The sugar and vinegar create that beautiful balance of sweetness and acidity while deepening the color. Transfer to a plate to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the same pan, cook the diced bacon until crisp. Remove with a slotted spoon and drain on kitchen paper. Preheat your oven to 190°C (170°C fan/gas mark 5).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with some overhang. Carefully lift the pastry into the tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to account for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just beginning to color. This pre-baking ensures your crust will remain crisp despite the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4). In a large bowl, whisk together the eggs, cream, milk, thyme, nutmeg, salt, and pepper until well combined. Stir in two-thirds of the grated cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the caramelized onions evenly over the base of the pastry case, then scatter the crispy bacon pieces on top. Pour the egg mixture carefully over the filling, ensuring it's evenly distributed. Sprinkle the remaining cheese over the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the quiche for 30-35 minutes until the filling is set but still has a slight wobble in the center - similar to how a perfect cheesecake should look. The residual heat will continue cooking the custard as it cools. The quiche is done when a knife inserted 2cm from the edge comes out clean.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the quiche cool in the tin for at least 15 minutes before removing. This cooling period allows the custard to fully set, making slicing neater. Serve warm or at room temperature for the best flavor experience. The quiche can be made a day ahead and refrigerated - simply bring to room temperature or warm gently in the oven before serving.</li></ol>