Onion and Bacon Quiche
Those who love the sweetness of onions cooked slowly to tenderness will enjoy this wonderful lower sodium version of this pie. The onion bacon quiche is not only a tasty breakfast but can also be served for lunch or dinner!
INGREDIENTS:
5 medium onions, thinly sliced (Great with Vadalia Onions)
1/4 cup unsalted butter or margarine
3-4 slices Low Sodium Bacon (thicker the better), cut in 1/2-inch-wide strips
3 eggs
1/2 cup whipping cream (best to use a low fat)
1 tsp salt substitute
Flaky Pastry (recipe follows)
1/2 tsp caraway seeds (optional)
Chopped parsley, for garnish
Flaky pastry: Mix 1 1/4 cups all-purpose flour (no sodium flour) and 1/4 tsp. salt substitute. Cut in 1/4 cup firm unsalted butter or margarine and 2 Tbsp
lard until mixture forms coarse crumbs. Beat 1 egg slightly: add to flour mixture. Stir with a fork until pastry begins to cling together.
Shape into a smooth ball. Roll out on a floured surface to a circle 12 to 13 inches in diameter.
DIRECTIONS:
In a large frying pan, cook onions in butter over medium heat. stirring occasionally, until onions are soft
and begin to brown, 15 to 20 min.
While onions cook, saute bacon until lightly browned: drain well. Beat eggs. cream, and salt substitute.
Line a 10-inch quiche dish with pastry, trimming edge flush with top of dish. Spread onions in pastry shell
Sprinkle evenly with bacon. Pour in egg mixture. Sprinkle with caraway seeds, if used.
Bake on lowest rack at 450°F 15 min; reduce heat to 350° F. Continue baking until top browns lightly, about 15 min. longer. Sprinkle with
parsley. Serve hot. |
