SPINACH AND BACON TART
It consists of nutritiously rich spinach, sauteed with bacon and onion, fresh herbs and smothered in sour cream, cottage cheese, grated cheddar and eggs; baked to delicious perfection.
Provided by Anina
Categories Main Dish
Yield 8 servings
Number Of Ingredients 11
Steps:
- First off, in a saucepan, saute the spinach until wilted.
- Remove from pot and drain excess liquid.
- Heat the olive oil and saute the onion, bacon and garlic until soft.
- Add the herbs and spinach.
- Add the sour cream, cottage cheese, eggs and grated cheddar.
- Season with salt and black pepper.
- Bake in the oven at 190 degrees Celsius for 30 - 40 minutes until set. Serve hot or cold.
SAUTEED SPINACH WITH BACON AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.
SPINACH TART WITH ONION & BACON
Steps:
- Preheat oven to 375°F. Fit crust into 9-inch tart pan. Refrigerate while assembling filling.
- Heat large skillet over medium heat. Add bacon, cook, stirring occasionally for 8 min. Add spinach, cook until wilted, 1 min. Use a slotted spoon to remove bacon mix to paper plate lined with paper towels. Return skillet to medium heat, add onions, 1/4 tsp. salt and thyme. Cover and cook 25 min or until browned. Remove from heat, allow to cool.
- In bowl, whisk together eggs, half-and-half, remaining salt. Stir bacon mix and onions into eggs. Stir to combine. Pour egg mix into crust.
- Bake at 375°F for 15 min. Reduce heat to 325°F and bake for 20 min. Heat broiler, sprinkle tart with gruyere cheese and broil 1-2 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON, ONION AND SPINACH TART
Steps:
- Roll out dough; fit it into a 9" tart pan (with removable bottom). Press dough into sides of pan; trim away excess crust from top edge, so top of crust is flush with pan. Use fork tines to prick dough on sides and bottom. Refrigerate crust while making tart filling.
- Cut 4 strips of bacon crosswise into small thin strips. Place bacon strips in a large non-stick skillet. Cook on Medium heat, stirring often. Cook approx. 6-8 minutes. Add spinach. Continue to stir; cook for 1 minute, or until spinach has wilted. Transfer bacon/spinach mixture out of skillet with a slotted spoon. Place on plate lined with paper towels, to absorb excess grease. Do not clean skillet.
- Place onions, thyme and ¼ teaspoon salt into the same skillet. Turn to Medium heat; put a lid on skillet. Cook onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until onions have caramelized, softened and are a rich brown color. When done, remove skillet from heat. Stir, then let them cool, uncovered, for 5 minutes. TIP: Preheat oven to 375°F. while onions are cooking.
- In large mixing bowl, whisk together eggs, half and half, pepper and remaining ½ tsp. salt until combined. Stir in bacon/spinach. Add cooled onions; stir until combined. Carefully pour filling into crust, making sure spinach/onions/bacon are evenly distributed.
- Bake at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at lower temperature. Remove tart from oven, and turn oven to BROIL setting. Sprinkle top of tart with shredded cheese. Place tart about 6" from broiler heating element. Let it broil for 1-2 minutes, or until cheese has melted. Keep an eye on it so you don't burn the top! Transfer tart to wire rack. Let cool 5 minutes before removing from tart pan, slicing and serving.
- Carefully remove metal rim from the tart by pushing up from the bottom to separate tart from outer rim. Cut into 8 slices, serve, and enjoy! Keep any leftovers covered/refrigerated up to 4-5 days.
Nutrition Facts : ServingSize 1 slice (1/8 of total), Calories 258 kcal, Carbohydrate 21 g, Protein 8 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 470 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND BACON TART
The Greek flavors of this beautiful tart make it an ideal side for grilled lamb. It is also great for a light lunch or supper with grilled tomatoes and some crusty rolls. Originally from a May 1980 issue of Bon Appetit that featured savory tarts.
Provided by Leslie in Texas
Categories Breakfast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute bacon until crisp;drain on paper towels.
- Melt 2 tablespoons butter in small skillet over medium-high heat.
- Add onion and saute until golden.
- Combine spinach,onion,sour cream,dillweed and eggs in processor or blender and puree.
- Transfer to bowl and stir in bacon and feta cheese.
- Preheat oven to 300 degrees.
- Grease 8 inch round baking dish.
- Divide puff pastry into 4 equal parts and roll each into an 8-inch round;reserve pastry scraps.
- Set 1 pastry round in bottom of prepared dish;brush with some of melted butter.
- Top with another pastry round.
- Spread spinach mixture to within 1 inch of edges on all sides.
- Paint pastry rim with water;top with another pastry round, brush with butter and add final pastry layer.
- Press edges of pastry together.
- Roll out pastry scraps and cut into decorations:leaves, flowers,etc. and place on top of tart.
- Brush with melted butter and and bake until golden, about 45 to 50 minutes.
Nutrition Facts : Calories 499.7, Fat 39.7, SaturatedFat 16.1, Cholesterol 125.8, Sodium 666.2, Carbohydrate 24, Fiber 3.3, Sugar 2.2, Protein 13.9
ONION, BACON AND SPINACH TART
Steps:
- 1. Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling. 2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate. 3. Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes. 4. Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes. 5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.
ONION AND BACON TART
Categories Onion Pork Appetizer Bake Bacon Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
- Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
- Roll pizza dough out on lightly floured surface to 13x10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.
- Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.
QUICHE ESSENTIALS: SPINACH, MUSHROOM, BACON TART
Is it a quiche, or is it a tart? Well, it is a quiche recipe baked in a tart pan. And if you want to go a bit crazy, I just came up with a savory cream cheese pie crust, that knocks this recipe right out of the park. One more thing: We are using evaporated milk; as opposed to milk or cream. I found that the evaporated milk gives...
Provided by Andy Anderson !
Categories Savory Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. Chef's Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
- 3. Gather your Ingredients (mise en place)
- 4. Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 - 12 minutes.
- 5. Place the crust in the fridge, and move on to the filling.
- 6. Chef's Note: If you are looking for a really yummy savory pie crust, here ya go: https://www.justapinch.com/recipes/main-course/savory-pies/pastry-essentials-cream-cheese-pie-crust.html
- 7. Add the bacon to a large skillet over medium heat.
- 8. Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 - 7 minutes.
- 9. Remove the bacon with a slotted spoon, and drain on paper towels.
- 10. Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 - 5 minutes.
- 11. Add the garlic, and cook until fragrant, about 60 seconds.
- 12. Add the mushrooms, and cook until they soften and release their moisture, about 5 - 7 minutes.
- 13. Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 - 5 minutes.
- 14. Take the skillet off the heat.
- 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
- 16. Grate the cheese.
- 17. Chef's Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
- 18. Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
- 19. Add the cheese, milk/egg mixture to the skillet, and mix to combine.
- 20. Remove the tart crust from the fridge, and add the filling.
- 21. Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 - 40 minutes.
- 22. Chef's Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
- 23. PLATE/PRESENT
- 24. Serve while still nice and warm. Enjoy
- 25. Keep the faith, and keep cooking.
More about "spinach tart with onion bacon food"
BACON, ONION, SPINACH AND RICOTTA MANICOTTI - DINNER WITH JULIE
From dinnerwithjulie.com
ONION BACON AND SPINACH TART- WIKIFOODHUB
From wikifoodhub.com
ONION, BACON AND SPINACH TART | TART RECIPES, RECIPES, COOKING …
From pinterest.ca
GLUTEN-FREE SPINACH AND ONION TART RECIPE - SERIOUS EATS
From seriouseats.com
SPINACH AND ONION PUFF TART | RIVER COTTAGE
From rivercottage.net
CARAMELIZED ONION TART WITH SPINACH AND GRUYERE - GOOD. FOOD.
From goodfoodstories.com
BACON, SPINACH AND CHEESE TART - BORD BIA
From bordbia.ie
SPINACH AND BACON TART | BRITISH RECIPES | GOODTO
From goodto.com
SPINACH TART WITH ONION AND BACON - RECIPE - COOKS.COM
From cooks.com
10 BEST QUICHE RECIPES THAT EVERYONE WILL LOVE | BBC GOOD FOOD
From bbcgoodfood.com
BACON AND ONION TARTS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
BACON, ONION AND SPINACH TART - HEALTHY RECIPES - DELICIOUS …
From spiritualexperience.eu
ONE PERFECT BITE: ONION BACON AND SPINACH TART
From oneperfectbite.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love