Not the same ole boring ole quiche

Posted: April 6, 2011 in Uncategorized

This would have to be one of my favourite side dishes, perfect for a summer lunch or to compliment a bbq. It uses few eggs and is a break from the norm of pastry as the base. Instead it uses bread. I’ve found multigrain is the best as it gives it a great texture and taste. It even pleases those that aren’t too fussed on caramelised onions. The mix of the various ingredients combines perfectly. Give it a go for your next lunch.

Bacon and Sweet Onion Tart

Recipe By:
Serving Size: 8
Main Ingredient:
Categories: Quiches/Tart, Lunch

-= Ingredients =-
5 large Brown onions ; halved, thinly sliced
1/8 cup olive oil
1 tablespoon brown sugar
6 rashers rindless bacon ; chopped
12 slices wholegrain bread ; crusts removed
1 1/12 ounces butter ; melted
2/3 each carton sour cream
3 eggs, lightly whisked
1 tablespoon dijon mustard
1/4 cup flat-leaf parsley leaves ; chopped
100 gram tasty cheddar cheese ; grated

-= Instructions =-
Place onions in a microwave-safe bowl. Cover with damp paper towel. Microwave on HIGH (100%) for 5 minutes or until soft.
Heat oil in a large, non-stick frying pan over medium-low heat. Add onions. Place a piece of baking paper over onions. Cook, stirring occasionally, for 15 minutes or until light golden. Remove baking paper. Add sugar. Increase heat to medium. Cook for 5 minutes or until golden. Transfer to a bowl. Increase heat to medium-high. Add bacon to pan. Cook for 4 minutes or until light golden. Add to onions.
Preheat oven to 200°C. Grease a 6cmdeep, 25cm (base) springform pan. Using a rolling pin, flatten bread slices. Brush both sides bread with butter. Arrange bread, slightly overlapping, over base and sides of pan. Press down to secure. Place pan on a tray. Bake for 8 to 10 minutes or until bread firm to touch. Remove from oven.
Spoon onion mixture over bread, pressing with back of a spoon to compact mixture. Whisk cream, eggs, mustard, parsley and pepper together in a bowl. Stir in cheese. Pour mixture over onions. Bake for 25 to 30 minutes or until centre is set. Serve.

  1. Keryn says:

    Dinner tonight, thanks Kat

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