Quiche Paysanne

Onion-Bacon Custard Bie

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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