Saturday, January 18, 2014

Bacon & Onion Quiche

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I found this yummy
quiche recipe on the Pioneer Woman Cooks blog.  I changed a few ingredients to revise it to "Vegetarian", but I posted it as I found it and listed the items I changed.  As with every recipe I've tried of hers, it was delicious and would make it again.  Fairly easy to make, but it took a little bit of time with the carmelizing of the onions and all.   

1 whole unbaked pie crust (enough for a deep dish pan if using a tart pan)
2 whole yellow onions, sliced
2 tablespoons butter8 slices bacon (I used a vegetarian substitute)
8 whole large eggs
1½ cup heavy cream or half and half (I used soy milk and it worked just fine)
Salt and pepper to taste
2 cups grated sharp cheddar cheese (or your favorite vegetarian substitute) 

Using a large skillet over medium heat, fry the onions in the butter for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown.  Set aside to cool.

Fry the bacon until chewy.  Chop into large bite-sized pieces and set aside to cool.

Preheat the oven to 400 degrees.  Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan, which is what I used).

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon and cheese.  Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes.  remove the foil and container and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown.  (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

Remove from the oven and allow to sit for 10 to 15 minutes.  If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

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