Hello, my name is Riley and I am a CNN addict. Despite people joking that the only place people ever really watch CNN is by default at the airport, I love it. I am a political junkie, so when election time rolls around, I am like a kid in a candy store, glued to the television, waiting to see what happens next. What can I say? I get a cheap thrill from Wolf Blitzer’s new glasses and Anderson Cooper’s giggle fits. I have been this way for quite some time, and I am slightly ashamed to say that I don’t see this addiction getting any better any time soon.
I don’t know about you, but I will once again be glued to my television next week to watch the first presidential debate. I can’t hardly contain my nerdy political excitement! I can’t wait for the moderator to ask the oh-so-controversial “boxers or briefs” question. But if it were up to me, I would ask a more serious and relevant question like “quiche or frittata?” Now that’s hard hitting.
On debate night, I will be indulging in this Caramelized Onion and Bacon Quiche. Warm caramelized onions and crispy bacon are mixed into a rich custard and baked in a golden pie crust. I think this quiche is something that everyone can agree is a good thing.
- 1 (9-inch) frozen pie crust, thawed
- 2 tablespoons vegetable oil
- 1 yellow onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon chopped thyme leaves
- 4 slices thick-cut bacon, diced
- 6 egg yolks
- 3 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- Pinch of grated nutmeg
- Place the dough on a lightly floured work surface and roll into a 10-inch circle. Arrange the pie dough over a 9-inch tart pan with a removeable bottom. Gently press the crust into the bottom and up she sides of the pan. Trim any excess dough from arounds the edges and chill the crust in the refrigerator for 30 minutes. Alternately, roll the dough into a 15-inch circle. Cut out six 5-inch circles and the press the dough into six 4-inch tart pans. Trim the dough and chill the same way.
- Preheat the oven to 350°F. Place the tart shell on a baking sheet. Line the shell with aluminum foil and fill with pie weights. Bake for about 30 minutes for a large tart or 15 to 20 minutes for small tarts, until golden brown all over. Remove from the oven and let cool completely.
- Heat the vegetable oil in a medium skillet over medium heat. Add the onion and cook for about 8 minutes, until very soft. Reduce the heat to low and cook for another 20 to 25 minutes, until the onions are golden and caramelized. Remove from the heat and stir in ½ teaspoon of salt, ¼ teaspoon of black pepper, and the thyme.
- Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels.
- Scatter the onions and bacon evenly over the bottom of the cooled crust. Whisk together the egg yolks, flour, cream, milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Pour the custard into the tart shell. Bake for 50 to 60 minutes for a large tart or 30 to 40 minutes for small tarts, until the filling is set. Serve warm or at room temperature.