Wonderful recipe. My son, Monet, is craving this today. So I just may have to whip up a batch. I can't alway find Gruyere, so sometimes I use Asiago. I love using the Pate Brisee because it contains no shortening.
Bacon and Onion Quiche
Makes 5 four-inch tarts
1/2 recipe Pâte Brisée
1 tablespoon olive oil
6 strips bacon, cut into 1-inch pieces
2 medium onions, cut into small dice
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
6 ounces Gruyère cheese, grated (1 1/2 cups)
Pinch freshly grated nutmeg
Coarse salt and freshly ground pepper
1. On a lightly floured surface, roll out dough less than 1/8 inch thick. Use a 5-inch fluted cookie cutter to cut into rounds. Fit into five 4-inch nonstick tart pans. Transfer to refrigerator to chill for 30 minutes.
2. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium heat. Add bacon, and cook until fat renders and bacon is crisp and brown, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain. Add onions to the same skillet, reduce heat to medium low, and cook, stirring frequently, until onions are dark golden brown, 30 to 45 minutes. Combine onions and bacon in a small bowl; set aside.
3. Divide half of the cheese evenly among the pans. Sprinkle with bacon and onion mixture, then top with remaining cheese. In a medium bowl, whisk together milk, cream, eggs, and egg yolk. Season with, nutmeg, salt, and pepper. Divide evenly among pans, pouring over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before serving.
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Ingredients
2 1/2 c all-purpose flour
1 ts salt
1 ts sugar
1 c cold unsalted butter, cut
1 into small
1 pieces
1/2 c ice water
Instructions
Place flour, salt and sugar in the work bowl of a food processor. Add
butter pieces and process for about 10 seconds, or just until mixture
resembles a coarse meal.
With machine running, add ice water, drop by drop, through
food-processor feed tube. When dough holds together but is not wet or
sticky, stop adding; do not process for longer than 30 seconds. Test
dough by squeezing a small amount together. If it is still crumbly,
add more water.
Divide dough in half and turn out onto two large pieces of plastic
wrap. Press dough into flat circles (this makes rolling easier than
if the pastry is chilled as a ball). Wrap in plastic and chill for at
least an hour.
Recipe By : Martha Stewart Living November 1994
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