Nutriční hodnoty: na porci
Melt the butter in a large non-stick pan, add the onion strips and cook for 20 minutes, stirring occasionally, until the onions are soft and golden. Season with salt, pepper, stir in the thyme leaves and then transfer to a plate to cool.
Preheat the oven to 200°C and place a tray in it. Roll out the dough on a lightly floured surface until it is large enough to line a 25cm cake or pie tin with a removable base. The dough should stretch slightly around the perimeter. If it sticks out too much, cut it off with a knife. Press the dough lightly against the mold and pierce the bottom with a fork. Let cool for 15 minutes.
Place baking paper on the prepared dough, ceramic or dried beans on it and bake for 15 minutes on a hot baking sheet (this will prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for a further 10 minutes, until the flesh looks cooked but not too brown.
Meanwhile, put the bacon in the pan in which you fried the onion (no need to wash it beforehand or add oil) and fry for 10 minutes until golden. Tip out of the pan onto kitchen paper to remove excess fat. Beat the cream, milk and eggs with the nutmeg, salt and pepper and then stir in the browned bacon and half of the cheese.
Remove the tray with the pre-baked cake from the oven and reduce the temperature to 190°C. Sprinkle the caramelized onions evenly on the bottom of the casing, pour in the bacon and egg mixture, sprinkle with the remaining cheese, sprigs of thyme and a little nutmeg. Bake for 25-30 minutes until golden.
Let the cake rest for 10 minutes, then remove from the pan and slice.
