Bacon and onion quiche | Jamie Oliver recipes
Michael James's version of a quiche lorraine, the classic French savoury tart, is satisfying and versatile.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- ½ quantity Flaky shortcrust pastry
- granulated sugar or baking weights, for blind baking
- 250g (9oz/5 medium) eggs
- 250g (9oz) cream
- 250g (9oz) full-cream (whole) milk
- 1 tablespoon chopped thyme
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 130g (4½oz) Gruyère, grated
- 180g (6½oz) streaky bacon
- 100g (3½oz) Caramelised onions
- 50g (13⁄4oz) unsalted butter
- 40g (11⁄2oz/2 tablespoons) olive oil
- 1kg (2lb 3oz) onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 fresh bay leaf
- 5g (⅕oz) flaky sea salt
- 1 teaspoon freshly ground black pepper
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