- Tart dough or storebought pie crust (I used this recipe)
- 6 strips bacon, diced
- 1 tablespoon butter
- 2 large onions, thinly sliced
- 2 teaspoons chopped fresh thyme
- 1 cup grated Gruyere cheese
- 4 eggs
- 1¼ cups heavy cream
- Pinch of nutmeg
- Salt and pepper, to taste
- Roll the chilled dough out to ¼-inch thickness. Using your mini tart pans as a guide, cut out circles from the dough with a sharp knife. Carefully press the dough into the tart pans and poke the bottom with holes. Transfer the tart pans to a parchment-lined baking sheet. Bake in a preheated 375°F oven for 10 minutes. Allow to cool slightly.
- Meanwhile, crisp the bacon in a large skillet and then remove and set aside. To the drippings, add the butter and the onions and cook over medium heat until the onions are soft. Reduce the heat to low and add in the thyme. Season with salt and pepper and partially cover the pan. Cook, stirring every now and then, until the onions are golden and caramelized. Allow to cool and then divide the onions over the par-baked tart shells. You want an even layer of onions in each one. Top with the crisped bacon.
- Grate the cheese and divide that among the tart shells. Finally, whisk together the eggs and cream, season with a little nutmeg and very lightly with salt and pepper (the other ingredients have plenty of seasoning). Pour the mixture over the onions, bacon, and cheese in each tart shell. You want the ingredients to be just submerged in the custard.
- Bake for 25-30 minutes, or until the egg custard is set and the quiches are golden brown on top. Allow to cool before serving.