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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.

Bacon And Onion Bistro Tart

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.
step-by-step images of ingredients to prepare bacon tart

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.
Bacon And Onion Bistro Tart

More Quiche and Savory Pies to Make

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Bacon And Onion Bistro Tart

Prep Time20 minutes
Cook Time30 minutes
Resting time30 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: bacon-and-onion-bistro-tart
Servings: 8 pieces
Calories: 441kcal
Author: Melissa Sperka

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
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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