Ore Ida Maple Bacon Quiche Food

MAPLE-CARAMELIZED ONION QUICHE

Steps:

• Preheat the oven to 200 °C (400 °F).
• Cut the onion lengthwise in half and thinly slice following the grain.
• Cut bacon into small dice. Heat butter in a frying pan and sauté bacon.
• Add onions, salt, and pepper and cook over medium heat for 10 minutes. When onions are slightly colored, add maple syrup and sauté, turning off the heat when onions become caramelized. Let cool.
• Mix eggs, milk, and fresh cream in a bowl and add salt and pepper, to taste.
• Roll out the pastry sheet until it is about 3 mm (1/8 in) thick, spread in the pie plate, cut off excess pie dough, and prick vent holes all over the bottom of the sheet with a fork.
• Place the sauté into the pie plate, and pour the sauce over the mixture. Top with Parmigiano Reggiano.
• Bake in a 200 °C (400 °F) oven for 20 minutes first, then bake at 160 °C (325 °F) for 5 minutes. The quiche is done when the top is browned.
• Cut into easy-to-eat slices and plate.

ORE-IDA MAPLE-BACON QUICHE

Steps:

• Heat oven to 375ºF.
• Line 9-inch pie plate with pie crust; seal and flute edge.
• Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

Steps:

• Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
• Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
• When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
• Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
• Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
• In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

POTATO-CRUST TOMATO-BACON QUICHE

Steps:

• Heat oven to 350ºF.
• Microwave potatoes as directed on package; place in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Beat 1 egg. Add to potatoes along with the Parmesan; mix well. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
• Bake 20 min. or until lightly browned. Remove from oven; let stand 10 min.
• Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
• Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
• Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting into wedges to serve.

ORE-IDA SWEET AND SAVORY BACON QUICHE

Steps:

• Heat oven to 375 degrees F.
• Line 9-inch pie plate with pie crust; seal and flute edge.
• Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean.

ORE-IDA SWEET AND SAVORY BACON QUICHE

Steps:

• Heat oven to 375 degrees F.
• Line 9-inch pie plate with pie crust; seal and flute edge.
• Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean.

ORE-IDA SWEET AND SAVORY BACON QUICHE

Steps:

• Heat oven to 375 degrees F.
• Line 9-inch pie plate with pie crust; seal and flute edge.
• Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean.