The key to this dish lies in selecting the right ingredients that complement each other without overpowering. I always opt for fresh, locally sourced onions and thick-cut bacon if possible, as they bring a richer flavor and better texture. When I lived in England, caramelizing onions was a weekly ritual—there’s something almost meditative about watching them transform slowly. Using good-quality eggs and whole milk or cream ensures a custard that’s silky and smooth, which is what really elevates the quiche from everyday to special.

• 1 pre-made pie crust (9-inch), or homemade if you’re feeling adventurous
• 3 large yellow onions, thinly sliced
• 6 slices thick-cut bacon
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup shredded Gruyère or sharp white cheddar cheese
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves (optional)
• Salt and freshly ground black pepper, to taste

Substitutions: If you prefer, turkey bacon or pancetta work wonderfully. For cheese, Emmental or mozzarella can be used, though the flavor will be milder.