French · Dinner
Onion and Bacon Tart (Keto)
A crustless French-style tart built on a base of eggs, cream, and cheese in place of pastry, filled with slowly caramelised onion, crisp bacon lardons, and Gruyere. Baked until set and golden, it delivers classic quiche flavour with a soft custard centre and no starchy crust.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
613Calories
36.2gProtein
48.3gFat
8.1gCarbs
4.2gSugar
1.6gFiber
1438mgSodium
576mgChol
23.6gSat Fat
519mgPotassium
330mgCalcium
3.1mgIron
2.1mcgVitamin B12
4.8mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and butter a small 5-inch (12cm) ramekin or tart dish.
2
Sweat the sliced onion in melted butter over medium-low heat for 15 minutes, stirring occasionally, until soft, translucent and golden at the edges.
3
Fry the diced bacon lardons over medium heat for 5 minutes until the fat renders and edges crisp.
4
Whisk together the eggs, heavy cream, thyme, salt, pepper and nutmeg until fully combined and slightly frothy.
5
Build the tart
scatter bacon and onion into the ramekin, pour egg custard over top, sprinkle Gruyere evenly across surface, then bake at 375°F (190°C) for 25 minutes until puffed, set at edges with slight wobble in centre, and golden brown. Rest 10 minutes before plating.
6
Plate
run a knife around the edge, turn the tart out or serve in the dish, and plate warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g bacon
- 11 medium onion
- 44 large eggs
- 1/2 cup120ml heavy cream
- 2 oz56g Gruyere cheese
- 2 tsp2 tsp butter
- 1 tsp1 tsp fresh thyme leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
