Now that my daughter is in kindergarten, there are a lot more things that I am expected to do as a parent. She has homework, she wears uniforms, she has to be at school at a certain time vs. rolling into the preschool yard whenever I am damn well felt like it.
I also have mandatory donations of certain items, such as recently I had to donate two dozen egg shells to make confetti eggs for the Winter Fest. Two dozen egg shells! And with confetti eggs, you have to carefully crack off just the top part of the egg, so you have most of the shell left to fill up with confetti! You want maximum shell so when you hit skull it makes that really loud crunching sound as the confetti explodes in your friend’s face! Well, I just took a little detour down memory lane. . .
Anyway, just how many eggs can we eat for breakfast in this house? So I put on my chef’s coat, and made a quiche.
This quiche was made with what was in the house the day I developed it. Since I had no whole milk or cream, it was made with 2% milk. But, because I used the bacon fat that was rendered to caramelize the onions it is still very rich in flavor. If you want an even richer flavor, use a higher fat dairy product or even goat’s milk.
Recipe: Caramelized Red Onion and Bacon Quiche
- 6 slices bacon, thinly sliced crosswise
- 2 red onions, thinly sliced
- 1/2 teaspoon Herbes De Provence
- 1/4 teaspoon + 1/2 teaspoon sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 6 eggs
- 4 cups 2 % milk
- 2 deep dish pie shells
- In a large skillet over medium high heat, cook the bacon until crispy.
- Remove the bacon from the pan, drain on a paper towel and set aside.
- Add the onions, Herbes De Provence, and 1/4 teaspoon salt to the pan. Reduce the heat to low, stir to mix the ingredients well.
- Cook the onions slowly, until lightly golden and caramelized, about 40-45 minutes.
- Remove the onions from the heat and let cool.
- Heat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs, milk, remaining salt and pepper.
- Divided the bacon and onion between the pie shells.
- Pour the custard mixture over the bacon and onions in the pie shells.
- Bake the quiche for 40-45 minutes, until golden brown on top and the custard is set.
- Let the quiche rest for 10 minutes before cutting.
Preparation time: 1 hour(s)
Cooking time: 45 minute(s)