- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound shallots or yellow onions, thinly sliced (4 cups)
- 6 slices of bacon, cut crosswise into 1/2-inch strips
- 1/2 recipe Pâte Brisée
- 1 1/2 ounces Gorgonzola cheese, in small pieces (3/4 cup)
- 4 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- Pinch of freshly grated nutmeg
- Heat the oil in a large heavy skillet. Add the shallots and cook over moderately high heat for 2 minutes. Place a sheet of crumpled, lightly moistened parchment paper on the shallots and cook over moderately low heat, stirring occasionally, until golden brown, 30 to 35 minutes. Transfer the shallots to a plate to cool.
- Add the bacon to the skillet and cook until lightly browned. Drain the bacon on paper towels; add it to the shallots.
- Preheat the oven to 375°. On a lightly floured surface, roll out the Pâte Brisée to a 1/4-inch-thick round. Ease the dough into a 9-inch fluted tart pan with a removable bottom; trim off any overhang. Prick the bottom with a fork, cover and refrigerate for at least 30 minutes.
- Line the shell with foil and fill with pie weights or dried beans. Bake for 15 minutes, or until the edge is pale golden. Remove the weights and foil. Bake the shell for 8 to 10 minutes longer, or until golden and dry.
- Set the tart pan on a baking sheet. Spread the shallots and bacon in the shell and top with the Gorgonzola. In a bowl, whisk the eggs with the cream, milk, salt, pepper and nutmeg. Pour the custard into the shell and bake for 35 minutes, or until the quiche is golden and set in the center. Let cool slightly before removing the side of the pan. Serve warm or at room temperature.
The quiche can be refrigerated overnight. Reheat in a 325° oven for about 20 minutes.
Salty-sweet flavors suggest a bright, fruity California Pinot Noir with earthy notes.