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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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BACON ONION QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Estes Estate in Rhome, Texas in 1988. Ingredients:
1 cup all purpose flour |
1/4 teaspoon salt |
1/4 cup butter softened |
1 egg |
filling |
1 tablespoon peanut oil |
5 ounces smoked bacon thinly sliced |
2 tablespoons butter |
1 medium white onion sliced |
2 ounces gruyere cheese grated |
3/4 cup light cream |
2 eggs |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 teaspoon grated nutmeg |
Directions:
1. Mound flour on a work surface then sprinkle salt over it and make well in center.
2. Cut butter into small pieces and put in well with 1 egg.
3. Mix with fingers from center outwards working quickly and not kneading too much.
4. As soon as it no longer sticks to your fingers roll it into a ball and put in a plastic bag.
5. Refrigerate 15 minutes then roll out dough on a work surface.
6. Butter a tart pan and line with dough.
7. Prick several times with a fork without piercing dough right through.
8. Refrigerate 25 minutes or until firm.
9. To make filling heat oil in a nonstick skillet and brown bacon strips quickly.
10. Remove and set aside on a plate then wipe out pan and melt butter in it.
11. Add onion and quickly brown then set aside on a second plate.
12. Preheat oven to 450.
13. Take pastry shell from refrigerator and cover with the onions.
14. Scatter bacon strips over the top and sprinkle with grated cheese.
15. Pour cream into a saucepan and bring just to a simmer.
16. Break remaining eggs into a ceramic or glass bowl and beat with a fork.
17. Gradually beat in hot cream, salt, pepper and nutmeg.
18. Carefully pour this mixture into the tart shell.
19. Bake 45 minutes then remove from oven and let rest 10 minutes before serving.
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