Eat This: Caramelized Onion and Bacon Tart

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?!

Wrong.

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.

Ingredients

  • 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

Directions

  • 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!

Share
  • http://oneperfectbite.blogspot.com Mary

    This looks fantastic, but then I’ve never seen anything on your blog that didn’t :-). I really want to give this a try using the pizza dough. I’m so glad you liked the scones. I hope you are having a great day. Blessings…Mary

    [Reply]

  • http://www.hiddenliberty.blogspot.com Lyndz

    sounds delicious

    [Reply]