Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 3-5 tablespoons (45-75ml) ice water
  • 4 slices (100g) thick-cut bacon, diced
  • 1 small onion, finely chopped (about 1/2 cup or 75g)
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/2 cup (50g) Gruyère cheese, shredded

Instructions:

  1. Combine flour and salt for pastry. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill.
  2. Cook bacon in a saucepan until crisp. Remove bacon, reserving rendered fat. Sauté onion in bacon fat until softened. Set aside.
  3. Preheat oven to 375°F (190°C). Roll out dough thinly on a lightly floured surface.
  4. Cut out circles of dough slightly larger than the muffin cups. Press dough into each cup.
  5. Whisk together eggs, cream, salt, and pepper.
  6. Divide bacon and onion evenly among the pastry-lined muffin cups. Sprinkle with Gruyère cheese. Pour custard over bacon, onion and cheese.
  7. Bake until the pastry is golden brown and the filling is set. Cool slightly before serving.