For the Tart Dough
- 2 cups (250 g) all-purpose flour, plus more as needed
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- 1 cup (225 g / 2 sticks) cold unsalted butter, cut into ½-inch cubes
- Scant ½ cup ice water, or as needed
For the Filling
- 4 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 2½ pounds onions (about 6–8 large), finely chopped
- 1½ tablespoons all-purpose flour
- 2 ounces lardons, diced pancetta, or bacon (about ½ cup)
- 2 large eggs
- ⅔ cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 2 ounces Gruyère, shredded (about ½ cup)
Instructions
1
Make the dough: Pulse the flour, salt, and sugar in a food processor. Add the cold butter and pulse until lima-bean-size pieces form. Gradually drizzle in the ice water, pulsing just until the dough comes together; add more by the tablespoon if needed. Press into a ball, flatten into a disk, wrap, and refrigerate for at least 1 hour and up to 3 days.
2
Cook the onions: Melt 3 tablespoons butter with the oil in a 12-inch skillet over medium heat. Add the onions and cook, stirring occasionally, until pale golden and their liquid has evaporated, about 1 hour. Lower the heat if they darken too quickly. Stir in 1½ tablespoons flour and cook 5 minutes more. Remove from the heat.
3
Butter a 9-inch tart pan. Roll the chilled dough on a floured surface into an 11-inch circle. Fit it into the pan, trim the excess, and press the dough ¼ inch above the rim. Prick the bottom and sides evenly with a fork, then chill for 30 minutes.
4
Heat the oven to 400°F (205°C). Set the tart pan on a baking sheet, line the dough with foil, fill with pie weights, and bake 15 minutes. Remove the foil and weights, then bake uncovered for about 5 minutes, until barely golden at the edges. Cool to room temperature and lower the oven to 375°F (190°C).
5
Cook the lardons, pancetta, or bacon in a dry medium skillet over medium heat until beginning to brown, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
6
Whisk the eggs, cream, salt, pepper, and nutmeg in a large bowl. Fold in the onions and half the Gruyère. Cut the remaining tablespoon of butter into pea-size pieces.
7
Scatter the cooked pork over the prebaked shell. Add the egg-and-onion mixture and smooth the top. Sprinkle with the remaining Gruyère and dot with the butter pieces.
8
Bake at 375°F (190°C) for 25–30 minutes, until puffed and browned. Cool slightly, remove the tart ring, and transfer the quiche to a wire rack. Serve warm or at room temperature.
💡 Cook's Tips
- Make ahead: Refrigerate the dough for up to 3 days, or prebake the crust 1 day ahead.
- Cook onions gently: They should be pale golden and sweet, not deeply browned; reduce the heat if needed.
- Keep pastry cold: Chilling before blind baking helps the shell retain its shape.
- Serve the same day: The quiche is best warm or at room temperature on the day it is assembled and baked.
- Rich filling: Lardons, pancetta, or bacon all work; Gruyère adds the classic nutty finish.
Main Course
French
Quiche