Pastry<\/a> for a 9 1\/2 inch quiche pan (deep dish, not a shallow tart tin)<\/p><\/li>1 pound 1 bacon, diced<\/p><\/li>
1 small 1 yellow onion, diced<\/p><\/li>
1 large 1 leek, white part only, thinly sliced<\/p><\/li>
1 1 bunch scallions, white parts sliced crosswise, dark green parts sliced lengthwise, very thinly<\/p><\/li>
8 ounces 8 Comt\u00e9 cheese, shredded (gruyere would also work here)<\/p><\/li>
3 large 3 eggs, whisked to combine<\/p><\/li>
2\/3 cup 2\/3 cr\u00e8me fra\u00eeche, which is easily made by adding 2 tablespoons buttermilk to one cup heavy cream, covering lightly and letting it sit at room temperature for anywhere from 18 to 36 hours, until it thickens. Refrigerate at that point. I always make it 2 days before I need it because it varies in the amount of time it takes to properly thicken.<\/p><\/li>
2\/3 cup 2\/3 heavy cream<\/p><\/li>
Morton\u2019s kosher salt<\/p><\/li>
1\/2 1\/2 heaping teaspoon finely grated long pepper or black pepper<\/p><\/li>
1\/4 teaspoon 1\/4 freshly grated nutmeg<\/p><\/li><\/ul>\n\t\t\t
Directions<\/h3>\n\t\t\t- Preheat the oven to 375 degrees with a rack in the center Line the quiche pan with the pastry and let chill in the freezer for 20 minutes. Line the pastry with foil or parchment, add weights to come all the way up the sides of the pastry and bake for 30 minutes. Remove the foil and weights and bake for 10 minutes. Let cool on a rack.<\/li>
- Place the long thin vertically sliced scallion greens in a bowl of ice water and place in the refrigerator to chill. They will curl as they chill.<\/li>
- In a large skillet, cook the bacon over medium heat until brown and fairly crisp. Don\u2019t overcook it. Remove from the pan with a slotted spoon and let drain on a paper towel lined plate.<\/li>
- Remove all but 2 tablespoons of the bacon fat from the skillet. Add the yellow onions and a pinch of salt. Cook over medium heat for 3 to 4 minutes. Add the leeks, white parts of the scallions, and another pinch of salt. Cook for about 10 minutes, until throughly softened and just beginning to brown. Set aside.<\/li>
- Distribute the bacon, onion mixture and Comt\u00e9 – in that order – over the bottom of the pastry. Whisk together the eggs, cr\u00e8me fra\u00eeche, heavy cream, 3\/4 teaspoon kosher salt, long pepper, and nutmeg. Carefully pour it over the ingredients in the quiche shell. Bake for 35 – 40 minutes, until the center is set, but still jiggles. It will completely set as it cools. Remove from the oven and let cool for at least 15 minutes. Garnish with the reserved scallion greens. This is delicious served warm or at room temperature. Enjoy!<\/li><\/ul>\n\t
Equipment<\/h3>- 9 1\/2 inch Quiche Dish or 9 inch Deep Dish Pie Pan<\/li><\/ul>\n\t\n
![\"\"\/](\"https:\/\/thesaltedpotato.com\/wp-content\/uploads\/2022\/09\/ingredients_bacon_onion_quiche-wpp1663892508885-1024x614.jpg\")
<\/figure>\n\n\n![\"Bacon](\"https:\/\/thesaltedpotato.com\/wp-content\/uploads\/2022\/09\/bacon_for_quiche-wpp1663892058202-1024x599.jpg\")
<\/figure>\n\n\n![\"\"\/](\"https:\/\/thesaltedpotato.com\/wp-content\/uploads\/2022\/09\/slice_bacon-and_3_onion_quiche-wpp1663891658927-1024x629.jpg\")
<\/figure>\n\n\n![\"Bacon](\"https:\/\/thesaltedpotato.com\/wp-content\/uploads\/2022\/09\/bacon-and_3_onion_quiche-wpp1663891501315-800x530.jpg\")
\t\t\t\t