Recipe: Bacon and Onion Quiche With John [edit]

Step 1

Make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.

Step 2

To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Step 3

On a lightly floured surface, roll out dough less than 1/8-inch thick. Use a 5-inch fluted cookie cutter to cut into rounds. Fit into five 4-inch nonstick tart pans. Transfer to refrigerator to chill for 30 minutes.

Step 4

Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over medium heat. Add bacon, and cook until fat renders and bacon is crisp and brown, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain.

Step 5

Add onions to the same skillet, reduce heat to medium-low, and cook, stirring frequently, until onions are dark golden brown, 30 to 45 minutes. Combine onions and bacon in a small bowl; set aside.

Step 6

Divide half of the cheese evenly among the pans. Sprinkle with bacon and onion mixture, then top with remaining cheese. In a medium bowl, whisk together milk, cream, eggs, and egg yolk. Season with, nutmeg, salt, and pepper. Divide evenly among pans, pouring over cheese.

Step 7

Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before serving.

Step 8

This recipe yields 5 four-inch tarts.