Bacon and Onion Bistro Tart
This scrumptious Bacon and Onion Bistro Tart is a bite of nostalgia for me. Filled with smoky bacon and caramelized onions all smothered in a velvety custard and cheese. Serve it for breakfast brunch or dinner any day of the week.
Easy Bacon and Onion Bistro Tart Recipe
This bacon and onion tart is a more like a savory pie than a quiche. It’s a bit of a fusion of the two. Just like quiche it can be served any time of day with fruit or a salad to round out the meal. How to make Bacon and Onion Bistro Tart. (Scroll down for full printable recipe.)
- Pie Shell – Preheat the oven to 425°F. Fit pie crust into pie dish. Set aside.
- Cook Bacon – Cook bacon in a medium sized skillet until crispy then remove from the pan to drain on paper towels. Discard all but 2 tablespoons of the bacon drippings from the pan.
- Onion – Add sliced onion to the bacon drippings. Season with salt and black pepper to your taste. Cook on medium-low for 20 minutes or until golden.
- Assemble Tart – Arrange the onions on the bottom of the crust and sprinkle the bacon on top and cheese.
- Filling – Whisk together heavy cream, eggs, Parmesan cheese, chopped parsley, salt, garlic powder, thyme, paprika and dry mustard until fully combined. Pour the filling over the cheese.
- Oven – Bake for 15 minutes at 425°F then lower the oven temperature to 400°F.
- Continue to bake for an additional 15 minutes or until the top is golden and the filling is set when gently shaken. Cover the edges with foil if needed, to prevent over baking.
- Allow to rest on counter for at least 30 minutes before cutting.
- Serve warm or at room temperature.
How to Make the BEST Bacon and Onion Bistro Tart
- Ingredients you’ll need to make a homemade Bacon and Onion Bistro Tart: 9 inch pie crust, bacon, sweet onion, shredded Gruyere or Havarti cheese, heavy whipping cream, large eggs, grated Parmesan cheese, fresh chopped flat leaf parsley, salt, garlic powder, dried thyme, smoked paprika, dry mustard and black pepper.
- Kitchen tools you’ll need: 9 inch deep dish pie pan, cheese grater, measuring cups and spoons, sharp knife and cutting board and skillet.
- I think this tart is perfect just as it is. That said, sometimes we all have to improvise with the ingredients that we have on hand. So, it’s perfectly fine to use your favorite flavor of cheese in the same amount called for in the recipe.
- If you prefer a homemade or frozen pie shell for the crus, go for it no problem at all.
- Just like any quiche-like tart the ingredients can be interchanged when needed. Regardless, this savory pie will fill your hungry spot.
- Store baked Bacon and Onion Bistro Tart chilled in the refrigerator for up to 3 days.
- Reheat in single servings in the microwave.
More Quiche and Savory Pies to Make
- Bacon Cheddar Chive Quiche is so simple to make it’s a fan favorite.
- Cornbread and Sausage Quiche combines two Southern favorites into one deep dish treat.
- Kentucky Hot Brown Quiche is a riff on the famous sandwich.
- Broccoli Cheddar Bacon Quiche is one that can be served at any meal.
- Chicken Enchilada Quiche features those Mexican flavors we love.
- Ham and Spinach Quiche is a fun way to use up leftover holiday ham turning it into a round two meal.
- Savory Italian Tart from Taste and Tell Blog.
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Helpful Kitchen Items:
Bacon And Onion Bistro Tart
Servings: 8 pieces
Calories: 441kcal
Ingredients
- 1 9 inch refrigerated pie crust (May use frozen)
- 1/2 lb center cut bacon cut into 1-inch pieces
- 1 large sweet onion thinly sliced
- 1 1/2 cups shredded Gruyere or Havarti cheese
- 1 cup heavy whipping cream
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1 Tbsp fresh chopped flat leaf parsley
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp dried thyme
- 1/8 tsp smoked paprika
- 1/8 tsp dry mustard
- black pepper to taste
Instructions
- Preheat the oven to 425°F. Fit pie crust into pie dish. Set aside.
- Cook bacon in a medium sized skillet until crispy then remove from the pan to drain on paper towels. Discard all but 2 tablespoons of the bacon drippings from the pan.
- Add sliced onion to the bacon drippings. Season with salt and black pepper to your taste. Cook on medium-low for 20 minutes or until golden.
- Assemble: Arrange the onions over the crust and sprinkle with the bacon then cheese.
- In a medium mixing bowl whisk together heavy cream, eggs, Parmesan cheese, chopped parsley, salt, garlic powder, thyme, paprika and dry mustard until fully combined. Pour the filling over the cheese.
- Bake for 15 minutes at 425°F then lower the oven temperature to 400°F. Continue to bake for an additional 15 minutes or until the top is golden and the filling is set when gently shaken. Cover the edges with foil if needed, to prevent over baking.
- Allow to rest on counter for at least 30 minutes before cutting.
- Serve warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 17g | Protein: 21g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 859mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 2mg | Calcium: 349mg | Iron: 1mg
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Nice post. You might like to look at how I do cheese snacks. http://caroleschatter.blogspot.co.nz/2012/03/cheese-and-crackers.html