Perfect Quiche Lorraine! Bacon, cheese and onions | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Pie Crust
1 ¼ cup all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
3-4 tablespoons cold water
Quiche Lorraine
4 slices thick cut bacon
½ medium red onion finely diced
1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
5 large eggs
½ cup whole milk
½ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Pie crust:
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Quiche Lorraine
Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
Add bacon and cheese to the onion in the pie crust.
In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
Pour into crust over the rest of the filling ingredients. Bake, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
Let cool for 10 minutes before slicing and serving.
Onion Bacon Pie | LOW CARB | FLOURLESS | GERMAN
This Crustless Keto Onion Bacon Pie is pure comfort food! A creamy, savory pie that you can enjoy any time of the day. FIND THE FULL PRINTABLE RECIPE HERE
Like my apron dress? Get it here
PRODUCTS USED:
Nordic Springform Pan
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CONNECT:
VIDEO CHAPTERS:
0:00 Intro
0:57 Preparing onions and bacon
4:00 Mixing filling
5:45 Baking the pie
6:34 Finished Keto Crustless Onion Bacon Pie!
#ketorecipes #noflour #weightlossrecipe #lowcarbabode #onionrecipe #bacon #glutenfree #comfortfood #traditionalcooking #lowcarbdiet
Bacon and onion pie. How to prepare a recipe with a photo step by step
Recipe for making a French pie with bacon slices and onions.
Ingredients:
Bacon (strips) — 120 Gram,
Water - 1 Glass,
Yellow onion - 2 Pieces (thinly sliced),
Green onion - 1 tablespoon (chopped),
Wondra - 1 flour solution Glass,
Oil — 2 tablespoons,
Sour cream - 1 Glass,
Delicious and simple recipes, How to make a homemade recipe, A simple delicious recipe, Delicious photo, Recipes are fast and delicious with photos, This is a step-by-step recipe, Homemade recipes with photos to cook, How to cook a recipe at home, Delicious recipes with photos,
'Anything Goes' Bacon and Onion Tart Recipe
This tart is, quite simply, a sheet of ready-rolled puff pastry piled with slow-cooked onions and bacon bits. It takes ten minutes to prepare although with cooking times allow an hour all in.
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Claire & Lucy xx
Potato Bacon Onion Slab Pie
really good really easy.
Cook with Me: Bacon & Onion Quiche | Bonus Pie Crust
Cooking up a farm to table Bacon onion Quiche with homemade pie crust.
Come on, and cook with me!
Ingredients
1 whole unbaked pie crust (enough for a deep dish pan)
2 whole yellow onions, sliced
2 tbsp. butter
8 slices bacon
8 whole large eggs
1 1/2 c. heavy cream or half-and-half
Salt and pepper, to taste
2 c. grated sharp cheddar cheese
Cast Iron Pie Pan:
Directions
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 50 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
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Newport, MI 48166
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