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Onion, Bacon & Gruyere Quiche
The days of crisp salads and light fruit cocktails are over. Oh yeah, they’re gone alright. It’s time for Autumn food!
Can you tell I have a thing for rich, nourishing, and abundant autumn dishes? Casseroles, savoury pies, soups, stews… you name it, I’ll make it.
Today I’m celebrating the start of autumn with the ultimate comfort food: a simple and fast onion quiche. Nothing fancy. Cheating a bit even because this recipe uses crescent rolls as a substitute for pastry, making it a breeze to fix.
Onions, bacon and gruyere… how can you go wrong with that?
Ingredients:
1 can crescent rolls (6)
1 1/2 pound onions
6 oz Gruyère
4 large eggs
1/2 tsp salt
1/4 tsp black pepper
8 oz bacon
1 tsp herbs de Provence (divided in two)
7 oz sour cream
Directions:
Thinly slice the onions.
And cut the bacon in bit-sized pieces.
Slowly cook the bacon until it crisps up.
Not too dark and crispy, though. Remove it from the pan.
Use the bacon fat to cook the onions until they’re soft and brown, 10 to 15 minutes. Add a tbsp butter if there’s not enough bacon fat.
I have a love/hate relationship with crescent rolls.
In this recipe I’ll concentrate on the love part of it because using crescent rolls means I won’t have to make the dough, chill it for quite some time, and then prebake it.
Butter a (9″) springform pan or quiche pan and cover it with the crescent rolls. Make sure you get rid of all seams!
Coarsely grate the Gruyère.
Onions should be softening up by now. Add 1/2 tsp herbs de Provence.
In a bowl you whisk the eggs with the salt, pepper, 1/2 tsp herbs de Provence, and the sour cream.
Mix up the bacon and the onions. Stop stealing bites!
Mix the onion and bacon with 1/2 of the Gruyère and fill the springform/quiche pan with it.
Top with the remaining cheese.
Slowly pour in the egg mixture. Make sure you divide it evenly.
Bake the quiche in a preheated oven at 175C° (350F°) for 30 to 35 minutes, until just set in the centre. When you’re unsure, use a toothpick to check for readiness and let the quiche cool off to room temperature.
I served the quiche as a side dish. It tasted great with grilled entrecôte & green salad.
Recipe adapted from weekmenu app.
| Onion, Bacon & Gruyere Quiche | |||||||||
| Ingredients |
1 1/2 pound onions 6 oz Gruyère 4 large eggs 1/2 tsp salt 1/4 tsp black pepper 1 tsp herbs de Provence (divided in two) 7 oz sour cream 8 oz bacon Directions |
|
Butter a (9″) springform pan or quiche pan and cover it with the crescent rolls. Make sure you get rid of all seams! Coarsely grate the Gruyère. Sprinkle half a tsp herbs de Provence over the onions and let them cook just a bit longer. In a bowl you whisk the eggs with the salt, pepper, 1/2 tsp herbs de Provence, and the sour cream. Once the onions are done you add the bacon and stir in half of the grated cheese. Spoon the onions and bacon into the springform pan and sprinkle the remaining cheese all over. Slowly pour in the egg mixture. Make sure you divide it evenly. Bake the quiche in a preheated oven at 175C° (350F°) for 30 to 35 minutes, until just set in the centre of the quiche. When you’re unsure, use a toothpick check for readiness and let the quiche cool off to room temperature. Meal type: |
Lunch, Side Dish |
Servings: |
6 |
Copyright: |
© kayotickitchen.com |
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Beer Cheese Fondue
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