Thursday, April 18, 2013

Bacon-Caramelized Onion-Potato Quiche

Bacon-Caramelized Onion-Potato Quiche

Let’s talk quiche!  I’d have to say eggs are definitely one of my top favorite foods, and I think quiche may very well be one of my very favorite egg dishes.  It most definitely is a once-in-a-while food, though, because it’s so rich and decadent.  I made an overly rich & overly decadent bacon-caramelized onion-potato quiche for my private chef menu and it looked & smelled so totally scrumptious that I had to make one for us the very next night.  We had a much lighter version using half-n-half, caramelized onion, shitake mushrooms, and low-fat Swiss.  Although that quiche made me very happy, I must admit I was quite envious of the bacon-filled version! 

Caramelized Onion-Shitake Quiche

A basic quiche is made with eggs, cream, & cheese, and from there you add whatever your heart desires (or whatever you have in your kitchen at the time).  Here’s my recipe for bacon-caramelized onion-potato quiche. . .

Bacon-Caramelized Onion-Potato Quiche

4 slices bacon
1/2 onion, chopped
1 small red potato, small diced
6 eggs
1-1/2 C heavy cream
2 T fresh parsley
1-1/2 C Colby cheese, shredded
1 deep dish pie crust

Preheat oven to 350.

In a small pan over medium heat, cook up bacon until crisp and transfer to a paper towel-lined dish to drain.  Remove all but 1 T of bacon fat from pan and add onion & cook until transparent, about 5 minutes.  Add potato & cook until onions are caramelized, about 10-12 more minutes.  

Meanwhile in a bowl, add eggs, cream, and parsley.  Use an immersion blender (or blender or food processor) to incorporate these ingredients well.  

Set your pie crust on a sheet pan first, and then begin layering ingredients starting w/ bacon, then onions & potatoes, then cheese, and lastly egg mixture.  Carefully place in oven and bake about 45 min-1 hr, until eggs are set.  

Note:  Your quiche will be darker than pic above.  I par-baked the pictured quiche since it was going to be re-cooked.  The pic of the sliced quiche is the shade of brown your looking for.  If your quiche is getting quite dark but still has some time to finish cooking, cover it so that it won't brown any more.

1 comment:

  1. This looks SO good! I am definitely going to try this and soon! Thanks so much for linking up with "Try a New Recipe Tuesday!" I hope you will be able to join us again this week. :-)