Easy Cream Cheese Caramelized Onion And Bacon Quiche Recipes

CARAMELIZED ONION AND BACON QUICHE

Steps:

• Preheat oven to 425 degrees. Unroll pie crusts and stack on a lightly greased surface. Roll into at least a 12-inch circle, depending upon the size of your pan. Mold pie crust into a deep dish pie pan or 10-inch deep dish tart pan with removable bottom. Trim off excess pie crust along edges. Place a sheet of aluminum foil or parchment paper on pie crust and place pie weights or dried beans on top. Place on a foil-lined baking sheet and bake for 10 minutes. Remove weights and foil and bake an additional 8 minutes. Cool completely, about 15 minutes.
• Reduce oven temperature to 350 degrees.
• While piecrust is baking, cook onions in olive oil, butter, and bacon grease in a large skillet over medium-low heat. Stir often and cook for 15 to 20 minutes, until caramel colored. Remove from heat and add bacon crumbles to pan with onions.
• Place half of onion-bacon mixture in piecrust and top with half of cheese. Repeat with remaining onions and cheese.
• In a medium bowl, whisk together half-and-half, eggs, salt, pepper, and nutmeg. Pour over cheese.
• Bake for 40 to 45 minutes at 350 degrees, or until set. Cool 15 minutes before serving.

3 CHEESE EASY QUICHE WITH BACON AND CARAMELIZED ONIONS

Steps:

• Begin by preheating the oven to 400 degrees.
• Peel and slice white onions (2 medium)
• Heat a pan to medium heat and add olive oil (1 tbs) and butter (1 tbsp), heat the oil and butter until it begins to foam. Add the sliced onions and cook for 40-45 minutes until caramelized. The last 10 minutes of cooking, add 1teaspoon of soy sauce to the onions. Stir often to prevent any burning. The onions should develop a golden brown color and be very soft. You could make these a day or two ahead of time.
• Place 6 strips of bacon onto a baking sheet and place in the oven for 20 minutes until cooked almost crispy. Remove the bacon and set on paper towels to drain. Chop the bacon into half inch pieces. Don't cook the bacon ahead of time. For some reason, bacon always tastes better when it's been freshly cooked. Agree?
• Next, crack eggs (3 large) and an egg yolk (1) into a large bowl, whisk, and add milk (1cup) and heavy cream (1 cup), mix this batter well with a whisk until large bubbles form.
• Add salt (½ tsp) and white pepper (½ tsp) to the mixture and whisk in.
• Now, prick the bottom of a deep dish pie crust with a fork and put the crust into the oven for 10 minutes. This par-bakes the crust to help keep it flaky when slicing and serving.
• Remove the pie crust from the oven and fill the bottom of the crust with shredded cheddar (2.5 ounces), shredded Swiss (2.5 ounces), and then crumbled goat cheese (1 ounce).
• Pour the batter into the filled pie shell and stop when the shell is brimming. You may have a little batter left over depending on the amount of fillings you put in the Quiché.
• Reduce the oven temperature to 375 degrees.
• Place the filled Quiche on a sheet tray for easy handling and put the pan on the center rack of the oven.
• Bake the Quiche for 30 to 35 minutes. The center should begin to develop a light color.
• I checked the internal temperature at the center of the pie after 30 minutes, and the center had reached 160 degrees, so I knew it was done.

CREAM CHEESE, CARAMELIZED ONION AND BACON QUICHE

Steps:

• Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.
• Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings.
• Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
• Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.
• Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces. Pour eggs over bacon and top with cheese and parsley.
• Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.

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.

CANADIAN BACON ONION QUICHE

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed. Shape into a disk., On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In large skillet, heat remaining butter over medium heat. Add onions; cook and stir until golden brown. Stir in Canadian bacon, pepper and remaining salt. Remove from heat; add eggs and cheddar cheese. Pour into crust., Bake on a lower oven rack 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

CHEESY BACON AND ONION QUICHE

Steps:

• Place flour in large bowl; cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; flatten slightly. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring occasionally. Remove from heat. Set aside until ready to use.
• Heat oven to 375ºF. Roll out dough on lightly floured surface to 11-inch round. Press dough onto bottom and up side of 9-inch quiche dish or pie plate; trim edge. Whisk eggs, dressing and milk until blended; stir in cheddar, bacon and onions. Pour into crust.
• Bake 45 to 50 min. or until knife inserted in center comes out clean.

CARAMELIZED ONION AND BACON MINI QUICHE

Steps:

• Preheat oven to 200c.
• Lightly grease 24 mini tart tins.Lay the pastry sheets on a work surface and cut pout 24 shapes to fit the tin. Line the tins with pastry.
• Heat the oil in a large saucepan over low-med heat add the onion and cook for about 30 minutes, or until golden (do not rush this step). Transfer to a bowl to cool.
• Add the bacon to the pan and cook until crisp.
• Add to the onion mixture, stir in mustard and season with salt and pepper.
• Spoon a small amount into tart case.
• Beat the eggs with the milk and pour over the bacon and onion mixture.
• Bake for 15-20 min or until puffed and golden.
• Remove from tins while warm -- serve warm or cool.

EASY CREAM CHEESE, CARAMELIZED ONION AND BACON QUICHE

Steps:

• Preheat oven to 350 dF and spray a 9-inch pie plate with non-stick cooking spray.
• Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings.
• Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
• Unroll pie crust, lay in bottom and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 8 to 10 minutes, then remove from oven.
• Add eggs, milk, salt and pepper to a large bowl, whisking to combine.
• Layer cooked onions over bottom of partially baked crust, top with bacon pieces and cream cheese pieces.
• Pour eggs over bacon and top with cheese, parsley and cilantro.
• Bake for 30 to 35 minutes, until eggs are set and edges are browned.
• Remove and let cool for 5 minutes before cutting into pie shaped wedges...serve with homemade biscuits, butter and apple butter.

BACON & ONION QUICHE

Steps:

• Mix all the ingredients above and pour into the pie crust.
• Bake at 425-degrees F for 10 minutes.
• Next, bake at 375-degrees F for 40 minutes.

CARAMELISED ONION QUICHE WITH CHEDDAR & BACON

Steps:

• Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
• Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
• Meanwhile, put the bacon in the pan you cooked the onions in (there's no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
• Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
• Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.