Bacon And Onion Quiche With John Recipe

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Servings: 5


Cost per serving $3.26 view details
  • 1/2 x recipe Pate Brisee (listed below)
  • 1 Tbsp. extra virgin olive oil
  • 6 x strips bacon cut 1" pcs
  • 2 med onions cut small dice
  • 1/2 c. lowfat milk
  • 1/2 c. heavy cream
  • 2 lrg Large eggs
  • 1 lrg egg yolk
  • 1 1/2 c. grated Gruyere cheese - (6 ounce)
  • 1 pch freshly-grated nutmeg Coarse salt to taste Freshly-grnd black pepper to taste
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 c. chilled unsalted butter cut small pcs
  • 1/8 c. ice water - (to 1/4)


  1. Make the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds. With machine running, add in ice water in a slow, steady stream through feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds.
  2. To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp. at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour.
  3. On a lightly floured surface, roll out dough less than 1/8-inch thick. Use a 5-inch fluted cookie cutter to cut into rounds. Fit into five 4-inch nonstick tart pans. Transfer to refrigerator to refrigeratefor 30 min.
  4. Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over medium heat. Add in bacon, and cook till fat renders and bacon is crisp and brown, about 8 min. Use a slotted spoon to transfer to paper towels to drain.
  5. Add in onions to the same skillet, reduce heat to medium-low, and cook, stirring frequently, till onions are dark golden, 30 to 45 min. Combine onions and bacon in a small bowl; set aside.
  6. Divide half of the cheese proportionately among the pans. Sprinkle with bacon and onion mix, then top with remaining cheese. In a medium bowl, whisk together lowfat milk, cream, Large eggs, and egg yolk. Season with, nutmeg, salt, and pepper. Divide proportionately among pans, pouring over cheese.
  7. Transfer to oven, and bake till just set in the center, 30 to 35 min. Cold on a wire rack for about 10 min before serving.
  8. This recipe yields 5 four-inch tarts.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 5 servings
Calories 731  
Calories from Fat 509 70%
Total Fat 57.48g 72%
Saturated Fat 28.66g 115%
Trans Fat 0.0g  
Cholesterol 259mg 86%
Sodium 705mg 29%
Potassium 277mg 8%
Total Carbs 30.18g 8%
Dietary Fiber 1.5g 5%
Sugars 3.79g 3%
Protein 23.79g 38%
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