Caramelized Onion Spinach And Bacon Quiche Recipes

CARAMELIZED ONION AND SPINACH QUICHE

Steps:

• In a large bowl, add in flour, salt, cold butter and lard.
• Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes.
• Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
• Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
• Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
• Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
• Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
• In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
• Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
• With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
• In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
• Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
• Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
• Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.

BACON, CHEESE, AND CARAMELIZED ONION QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
• Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
• Bake crust in the preheated oven on the middle rack for 15 minutes.
• Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
• Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has 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.
• Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
• Spread 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 in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.