Recipe: Caramelized-Onion-and-Bacon Quiche
| Boston Magazine |
Meanwhile, in a small skillet, heat 2 tablespoons canola oil over medium heat. Add 1 thinly sliced small yellow onion, and cook, stirring occasionally, for about 30 minutes, or until softened. Reduce the heat to low and continue cooking for another 30 to 40 minutes, or until the onion is caramelized.
In a small bowl, whisk together the egg yolks and flour until well mixed. Whisk in the heavy cream and half-and-half, and season with the salt, pepper, and nutmeg.
Remove the onions from the heat. When the onion is cool enough to handle, chop roughly and season with salt, pepper, and thyme.
When the shell is ready, remove from the oven, remove pie weights, and scatter the onion evenly over the bottom of the baked shell. Top with the bacon. Slowly pour the custard base into the shell, being careful not to dislodge the onion and bacon.
Bake for about 1 hour, or until the custard is set. Let cool on wire rack for at least 45 minutes, then serve warm or at room temperature.
The quiche can be tightly covered with plastic wrap and stored in the refrigerator for up to 2 days. Reheat in a 350-degree oven for 10 to 15 minutes, or until warmed through, before serving. Makes one 9-inch quiche (serves 6 to 8).