I love quiche. Love it. I think it is one of the world’s most perfect foods. Given my love for it, you’d think I’d make it all the time. Right?!
You see, I have this thing about pie crusts. My dad and my mother-in-law both make amazing pie crusts. Amazing. Flaky. Perfect. And mine, well, they are never quite as good.
And it’s a lot of work to make a pie crust that just never quite lives up.
This tart is my solution. It is sort of quichey without any of the work associated with a pie crust. Try it. You’ll like it.
Caramelized Onion and Bacon Tart
A quichey solution for those adverse (or just too lazy) for crusts.
- 1 pound pizza dough (I used 1 pound of Whole Wheat Dough using the Artisan Bread in 5 Minutes a Day method)
- 1/2 pound bacon
- 1 onion, sliced
- 6 eggs
- 1/2 cup milk
- 1/2 cup cheddar cheese, grated
- Salt and pepper, to taste
- Let the pizza dough rise, as indicated in the instructions.
- Slice the bacon into small pieces. In a heavy skillet over medium-low heat cook the bacon.
- Remove the bacon from the pan and add the sliced onions. (Don’t you dare dump out those drippings!)
- Cook the onions slowly, stirring frequently, until they begin to brown and caramelize.
- Remove the onions from the pan.
- Roll out the pizza dough and place it into the pie plate.
- Scramble the eggs with the milk. Stir in the bacon, onions and cheese.
- Pour the egg mixture into the pizza dough shell.
- Bake at 325 for 30 minutes. Raise temperature to 375 and continue cooking for another 15 minutes.
- Check the tart, from time-to-time, for doneness by inserting a knife into the center. When the knife comes out clean, it’s done!