Quiche Paysanne

Onion-Bacon Custard Bie

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 4 large onions, sliced
  • pound butter
  • 1 (8-in

Method

  1. Sauté onions in butter for 20 minutes. When done, pour into a sieve to drain off butter. (Catch butter and use for cooking—it will be onion flavored.)
  2. Make pie shell from Brisée dough. Partially bake according to the tarte recipe, through step 4.
  3. Cut bacon into ½-inch pieces. Fry