CREAM CHEESE, CARAMELIZED ONION AND BACON QUICHE
This Cream Cheese, Caramelized Onion and Bacon Quiche is the perfect flavorful breakfast to start your day with! Plus, it's super easy to make!
Provided by Jenny
Categories Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.
- Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings.
- Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
- Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.
- Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces. Pour eggs over bacon and top with cheese and parsley.
- Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.
Nutrition Facts : Calories 389 kcal, Carbohydrate 13 g, Protein 14 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 213 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
- While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
- Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
- Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
- Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
- In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
- Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
CARAMELISED ONION QUICHE WITH CHEDDAR & BACON
Make quiche Lorraine to perfection every time with this easy recipe for a crisp pastry base and rich smoked bacon, cheese and thyme filling
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h25m
Yield Cuts into 6 - 8 slices
Number Of Ingredients 11
Steps:
- Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
- Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
- Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
- Meanwhile, put the bacon in the pan you cooked the onions in (there's no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
- Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
- Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.
Nutrition Facts : Calories 606 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
CARAMELIZED ONION AND BACON QUICHE
Provided by Christin Mahrlig
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Unroll pie crusts and stack on a lightly greased surface. Roll into at least a 12-inch circle, depending upon the size of your pan. Mold pie crust into a deep dish pie pan or 10-inch deep dish tart pan with removable bottom. Trim off excess pie crust along edges. Place a sheet of aluminum foil or parchment paper on pie crust and place pie weights or dried beans on top. Place on a foil-lined baking sheet and bake for 10 minutes. Remove weights and foil and bake an additional 8 minutes. Cool completely, about 15 minutes.
- Reduce oven temperature to 350 degrees.
- While piecrust is baking, cook onions in olive oil, butter, and bacon grease in a large skillet over medium-low heat. Stir often and cook for 15 to 20 minutes, until caramel colored. Remove from heat and add bacon crumbles to pan with onions.
- Place half of onion-bacon mixture in piecrust and top with half of cheese. Repeat with remaining onions and cheese.
- In a medium bowl, whisk together half-and-half, eggs, salt, pepper, and nutmeg. Pour over cheese.
- Bake for 40 to 45 minutes at 350 degrees, or until set. Cool 15 minutes before serving.
EASY CREAM CHEESE, CARAMELIZED ONION AND BACON QUICHE
This is such a good Quiche, hope you enjoy it as much as we do. My family loves Quiche with homemade biscuits or even whole wheat toast. I serve it with apple butter, jams and jellies. Found this one on Picky Palate web site.
Provided by Straws Kitchen(*o *)
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 dF and spray a 9-inch pie plate with non-stick cooking spray.
- 2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings.
- 3. Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
- 4. Unroll pie crust, lay in bottom and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 8 to 10 minutes, then remove from oven.
- 5. Add eggs, milk, salt and pepper to a large bowl, whisking to combine.
- 6. Layer cooked onions over bottom of partially baked crust, top with bacon pieces and cream cheese pieces.
- 7. Pour eggs over bacon and top with cheese, parsley and cilantro.
- 8. Bake for 30 to 35 minutes, until eggs are set and edges are browned.
- 9. Remove and let cool for 5 minutes before cutting into pie shaped wedges...serve with homemade biscuits, butter and apple butter.
BACON & ONION QUICHE
This recipe comes from my sister-in-law's mother. Delicious! Perfect for holiday breakfast or a brunch gathering. The prep time does not include having to cook & crumble the bacon ahead of time.
Provided by Gaia22
Categories Breakfast
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients above and pour into the pie crust.
- Bake at 425-degrees F for 10 minutes.
- Next, bake at 375-degrees F for 40 minutes.
CHEESE AND ONION QUICHE
Steps:
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
- Preheat oven to 375°F.
- Place crust in ungreased quiche, pie or tart dish.
- Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
- Bake 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes until bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.
- Reduce oven to 350°F.
- Optional: Caramelize onion on the stovetop. Add oil and onion to a pan over medium heat stirring occasionally, sauté for 10 minutes. Reduce heat to low and continue to stir for 10 minutes. Remove from heat and drain excess oil.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs, cream, salt and pepper 1 minute on high or until well combined.
- Whisk in onion, gruyere, salt and pepper.
- Pour filling into crust. Tent or use a pie crust shield to prevent over browning. Bake until edges are set (about 35-40 minutes). Center should be slightly jiggly when you tap on the edge of the dish. Do not overbake.
- Allow to cool 10-15 minutes before slicing to serve. Optional: Garnish with herbs or cheeses. Serve warm or at room temperature.
Nutrition Facts : Calories 348 kcal, Carbohydrate 15 g, Protein 9 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 147 mg, Sodium 249 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CARAMELIZED ONION AND BLUE CHEESE QUICHE
This is a delicious quiche for brunch or dinner. I made this recipe up using a base quiche recipe I have used in the past and ingredients I had on hand. It turned out awesome!
Provided by lcdenner
Categories Savory Pies
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- In a cast iron skillet or large saute pan, heat olive oil over medium heat. When oil is hot, add sliced onions, season with salt, and saute until caramelized (approx 20-30 minutes).
- Put pie crust in 8-9 inch pie pan or tart pan. Bake for 6 minutes (you may want to put parchment paper and rice or dry beans over the crust to keep it from bubbling up).
- In a medium bowl whisk eggs, heavy cream, sour cream, tarragon and salt and pepper until combined.
- Remove pie crust and discard parchment paper (if used). Spread crumbled blue cheese on the bottom of pie crust. Cover the crumbled cheese with the caramelized onions and spread evenly to cover the bottom of the crust. Poor egg and cream mixture over the onions and cheese.
- Bake for 35-40 minutes until golden brown and set in the middle. The filling may rise. Allow to cool slightly and settle in crust before serving.
CARAMELIZED ONION AND SPINACH QUICHE
Caramelized onion and spinach quiche is the perfect breakfast and will be loved by all. Packed with sweet onions, swiss cheese, and all the perfect flavors in a flaky homemade pie crust. This will be on the regular rotation from now on.
Provided by Heather
Categories Breakfast
Time 1h35m
Number Of Ingredients 15
Steps:
- In a large bowl, add in flour, salt, cold butter and lard.
- Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
- Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
- Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
- Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
- In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
- Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
- With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
- In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
- Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
- Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
- Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.
Nutrition Facts : ServingSize 1 slice, Calories 316 calories, Sugar 1.9 g, Sodium 134.5 mg, Fat 22.1 g, SaturatedFat 11 g, TransFat 0.3 g, Carbohydrate 15.3 g, Fiber 0.8 g, Protein 13.6 g, Cholesterol 234.4 mg
KAREN'S CHEESE AND ONION QUICHE
Delicious vegetarian quiche,which is easy to make!
Provided by karengould
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.
BACON, CHEESE, AND CARAMELIZED ONION QUICHE
My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
- Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
- Bake crust in the preheated oven on the middle rack for 15 minutes.
- Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
- Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
- Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
- Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
- Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 13.7 g, Cholesterol 123.5 mg, Fat 32.5 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 16.6 g, Sodium 505.6 mg, Sugar 0.9 g
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- Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
- Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
- Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
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- In a skillet, brown the bacon until crisp, remove it from the fat and let cool on plate lined with paper towels.
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- Preheat the oven to 375 degrees F. Dock the pie crust (poke it every inch or so with a fork, then line it with parchment paper and fill with pie weights (rice, dry beans, or sugar work well also). Bake it for about 15 minutes, then remove the weights and parchment and bake for another 10 minutes.
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- I use a food processor to whizz the 150 grams/5 oz butter, 300 grams/10 oz flour and salt together until they look like breadcrumbs. About 10/15 seconds.Alternatively rub the butter into the flour with your fingers.
- Then add the water (4-6 tbsp) whilst pulsing. You may need to add more or less so just 1 tbsp at a time. As soon as it starts to come together tip it out onto a work surface and bring it completely together with your hands into a disc. See photos.Alternatively use a knife to mix in the water.
- Flour the work surface and begin to roll out into a circle of about 5mm thick. This pastry will easily roll out to fit a 23 cm dish with a little extra. I use the rolling pin to drape the pastry over to lower it into the dish. You can chill it for 30 minutes before rolling out but I never do!
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- Cook onions in coconut oil over medium heat for 20 minutes. Cover the pan and stir every five minutes.
- Meanwhile, in a large bowl, combine the mustard, eggs, cream, and Gruyere. Set aside a tablespoon or so of Gruyere to sprinkle on the top.
- Lie the bacon in a pile, one on top of the other. With a serrated knife, cut them in 1/2″ pieces. Cook the bacon with the onions for the last five minutes.
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4.8/5 (14)Total Time 2 hrs 15 minsCategory Main DishCalories 428 per serving
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