Prep: 20 min | Cook: 1 hr 45 mins | Additional: 20 min | Total: 2 hrs 25 min | Servings: 8 | Yield: 1 9-inch quiche
What else is there to say about quiche than I pretty much love it all. A traditional dish made popular in the 1970s is so basic, but it does have the potential to be the star of an elegant brunch or a fast mid-week dinner. To begin with, I’m a fan of eggs, and when you pair them with salty bacon, sweet caramelized onions, and Cheddar cheese, it’s like I’ve died, and I’ve gone to heaven. I like imagining a paradise where it serves bacon at every meal.
INGREDIENTS :
- (4) slices bacon
- (1) (9 inches) unbaked pie crust
- ¼ cup butter
- (1) medium onion, finely chopped
- (1) egg, beaten
- (2) eaches eggs
- (1 ¼) cups sour cream
- ¼ cup cream cheese softened
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 cup shredded Cheddar cheese
DIRECTIONS :
- Preheat oven to about 350 degrees F (175 degrees C).
- Fry bacon in a large skillet over medium-high heat until crispy for about 10 minutes, turning occasionally. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
- Roll out the pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick the holes into the base of the dough using a fork.
- Bake the crust for 15 minutes in the preheated oven on the middle rack.
- Remove pastry crust from the oven. Brush the crust with a beaten egg. Move the crust back into the oven and bake for another 5 minutes.
- Heat the butter in a pan over medium heat and stir in onion. Cook and stir onion until 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.
- In a bowl, whisk (2) eggs using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
- Spread the 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 oven until golden and fluffy, about 30 minutes in the preheated oven. Let cool 10 minutes before serving.
Nutrition Facts:
Per Serving: 389.8 calories; 123.5 mg cholesterol; 505.6 mg sodium; 11.3 g protein; 13.7 g carbohydrates.
BACON, CHEESE, AND CARAMELIZED ONION QUICHE
Ingredients
- (4) slices bacon
- (1) (9 inches) unbaked pie crust
- ¼ cup butter
- (1) medium onion, finely chopped
- (1) egg, beaten
- (2) eaches eggs
- (1 ¼) cups sour cream
- ¼ cup cream cheese softened
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to about 350 degrees F (175 degrees C).
- Fry bacon in a large skillet over medium-high heat until crispy for about 10 minutes, turning occasionally. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
- Roll out the pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick the holes into the base of the dough using a fork.
- Bake the crust for 15 minutes in the preheated oven on the middle rack.
- Remove pastry crust from the oven. Brush the crust with a beaten egg. Move the crust back into the oven and bake for another 5 minutes.
- Heat the butter in a pan over medium heat and stir in onion. Cook and stir onion until 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.
- In a bowl, whisk (2) eggs using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
- Spread the 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 oven until golden and fluffy, about 30 minutes in the preheated oven. Let cool 10 minutes before serving.