Caramelized Onion, Mushroom and Bacon Quiche in a Pat-In-Pan Crust
- 1 recipe Pat-In-Pan pie dough, recipe follows
- 6 ounces bacon, chopped
- 3 cups thinly sliced onion
- 8 ounces thinly sliced button mushrooms
- 2 teaspoons fresh thyme
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 5 large eggs
- 4 ounces grated Gruyere
- 1 1/2 cups all-purpose flour
- 1/2 cup oil
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons milk
Preheat the oven to 375 degrees F.
Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.Pat in a Pan Pie Crust:
Recipe courtesy Joe Ray
Preheat oven to 400 degrees F.
In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
Yield: 1 pie crust
Recipe courtesy Emeril Lagasse, 2006