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Bacon and Onion Quiche

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Source: The Heritage of French Cooking

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Ratings: 3

Reviews: 3 See Reviews

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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  Serves 6

The true quiche is the one from Lorraine, a French provincial specialty that has conquered both the international gastronomic world and the food production industry. If there is one French dish known everywhere in the world it is the quiche. The classic recipe uses only bacon, eggs, and cream. Here the addition of onions makes it even tastier.

RECIPE INGREDIENTS

For the Pastry:

1 cup all-purpose flour

4 pinches salt

1/4 cup butter, softened

1 egg

For the Filling:

1 tablespoon peanut oil

5 ounces smoked bacon, thinly sliced

2 tablespoons butter

1 medium onion, sliced

1 1/2 ounces gruyere cheese, grated

3/4 cup light cream

2 eggs

Salt and freshly ground pepper

1/3 teaspoon grated nutmeg

Bacon and Onion Quiche Recipe at Cooking.com

DIRECTIONS

FOR THE PASTRY:
Mound the flour on a work surface, sprinkle the salt over it and make a well in the center. Cut the butter into small pieces and put them in the well with 1 egg. Mix with the tips of the fingers, from the center outwards, working quickly and not kneading the dough too much. As soon as it no longer sticks to your fingers, roll it into a ball and put it in a plastic bag. Refrigerate for 15 minutes.

Roll out the dough on a work surface. Butter a 10 1/4 inch tart pan and line it with the dough. Prick several times with a fork, without piercing the dough right through; refrigerate for 25 minutes, or until firm.

FOR THE FILLING:
Heat the oil in a 9 1/2 inch nonstick skillet and brown the bacon strips quickly. Remove and set aside on a plate. Wipe out the pan and melt the butter in it. Add the onion and quickly brown. Set aside on a second plate.

Preheat the oven to 450 degrees F.

Take the pastry shell from the refrigerator and cover it with the onions. Scatter the bacon strips over the top and sprinkle with the grated cheese.

Pour the cream into a saucepan and bring just to a simmer. Break the remaining 2 eggs into a ceramic or glass bowl and beat them with a fork. Gradually beat in the hot cream, salt, pepper and nutmeg. Carefully pour this mixture into the tart shell.

TO SERVE:
Bake for about 45 minutes, until golden. Remove from the oven and let rest for 10 minutes before serving it warm.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

454

Fat. Total:

36g

Fiber:

Carbohydrates, Total:

17g

Sodium:

406mg

% Cal. from Fat:

71%

Cholesterol:

185mg

Protein:

15g

Spotlight Recipe Review

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Rating:

by: Martina

Reviewed: 09/08/2009

Oven Temp Too High For Baking Time!

See all of Martina's reviews »

I liked these ingredients, but that oven temp would wreck any quiche. Wonder if it's a typo? I also used store-bought short-crust pastry & followed instructions to a T, except that, like Jay, I took it out after 20min. A 9-inch (23cm) pie plate is plenty big. The quiche is thin, due to only 2 eggs (most have 4). Didn't think onions overpowered; cooked them till they were quite brown. After comparing with some other quiche recipes, next time plan to turn the oven down to 375ºF (190ºC) & 30min.

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