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Balsamic Vinegar Glazed Caramelized Onion, Bacon and Goat Cheese Quiche

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There are certain foods that I really love.  If you have been reading my blog for a while, you already know about my love of roasted Brussels sprouts.  However, I promise not wax eloquently about those crunchy bits of roasted deliciousness.  These favored foods always seem to end up in my recipes, even when I try to break it up and try something new (if you haven’t figured it out already, bacon will be featured heavily in this blog 😉 ).

But this time, I decided to put all of the things I love into one dish, just to see what would happen.  The results are magical!

For this recipe, you’ll need to start with a pre-made pie crust.  I prepared a pastry crust from Danielle Walker’s cookbook Against All Grain. It’s very simple to make, and the pastry crust can be used for both savory and sweet dishes.  If you don’t have this book already, I highly recommend you get it!  It’s packed with tons of great recipes, and you really can’t go wrong with the wide variety of recipes her cookbook has to offer.

However, if you don’t have access to that particular recipe, there are tons of great gluten-free/grain-free pie crust options on-line (check out a  pie crust from the Elena’s Pantry here).

You’ll also need the following: 8 eggs, one large onion, 4-6 slices bacon, 3/4 cup coconut milk, 2 oz goat cheese (chopped), 1 tablespoon balsamic vinegar, 1/2 tablespoon butter, 1/2 tablespoon extra virgin olive oil, 2 teaspoons dried thyme, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper (if you want to skip past the step-by-step instructions and get to the good part, feel free to scroll to the bottom!).

Begin by preheating a large skillet over medium heat, and then adding in 1/2 tablespoon of butter and 1/2 tablespoon of extra virgin olive oil.  While the butter/oil mixture is heating up, chop the onion in half and remove the skin.  Then shop each half of the onion into thin slices.

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Spread the onion slices onto the preheated skillet, and stir until the slices are evenly coated with the butter/oil mixture.  Continue  stirring regularly for 5 to 10 minutes until the onions begin to soften.

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Then, turn the heat to low, and continue to cook the onions, stirring every few minutes.  The onions will begin to brown.

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It will take sometime to caramelize the onion (about 45-55 minutes), so you’ll have to be patient.  But trust me, it’s worth it.  After the onions have finished caramelizing, stir in one tablespoon of balsamic vinegar into the caramelized onions, and continue cooking the onions for 3-5 more minutes at low heat (along with adding a subtly sweet flavor to the dish, this also helps to deglaze the skillet).  Remove from heat and scoop the caramelized onions into a small bowl.

Preheat the oven to 375 degrees.

Wipe down the skillet and return it  to the stove.  Using medium to low heat, cook 4-6 slices of bacon in the skillet until cooked through to desired texture (I cooked my bacon until it was on the verge of being crispy).

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Once the bacon has cooked, set the bacon slices on paper towels to drain.  After the bacon has been drained, chop the bacon into small pieces.

In the bottom of the  pre-made pie crust, add the caramelized onions.  Then add the chopped bacon.  Finally, sprinkle on the goat cheese.

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In a large bowl, whisk together 8 eggs, 2 teaspoons thyme, 1/2 teaspoon of salt and 1/4 teaspoon pepper.  Add the coconut milk to the egg mixture, and whisk further to combine.  Pour the egg/coconut mixture into the pie pan over the onion/bacon/goat cheese mixture.

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Place the dish in the middle of the oven, and bake until firm, approximately 40- 50 minutes.  Once it is done, take out of the oven and let cool before serving.

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I’ve made this recipe several times, and it never fails to please.  If you want to take the recipe up a notch, try adding 1 head of roasted garlic.  It adds a unique flavor, without being too overpowering.

Balsamic Vinegar Glazed Caramelized Onion, Bacon and Goat Cheese Quiche

Servings: serves 6-8


Ingredients:

  • pre-made pie crust
  • 8 eggs
  • 1 large onion, thinly sliced
  • 3/4 cup coconut milk
  • 4-6 slices bacon
  • 2 oz goat cheese (chopped)
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon butter
  • 1/2 tablespoon extra virgin olive oil
  • 2 teaspoons thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • one head roasted garlic, mashed (optional)

Instructions:

  1. Preheat a large skillet over medium heat
  2. Add a 1/2 tablespoon of butter and 1/2 tablespoon of extra virgin olive oil to the skillet.
  3. While the butter/oil mixture is heating up, chop the onion in half and remove the skin.  Then shop each half of the onion into thin slices.
  4. Spread the onion slices onto the preheated skillet, and stir until the slices are evenly coated with the butter/oil mixture.  Continue to stir regularly for 5 to 10 minutes until the onions begin to soften.
  5. Then, turn the heat to low, and continue to cook the onions, stirring every few minutes.  The onions will begin to brown
  6. It will take sometime to caramelize the onion (about 45-55 minutes).
  7. After the onions have finished caramelizing, stir in one tablespoon of balsamic vinegar into the caramelized onions, and continue cooking the onions for 3-5 more minutes at low heat.  Remove from heat and scoop the caramelized onions into a small bowl.
  8. Preheat the oven to 375 degrees.
  9. Wipe down the skillet and return it  to the stove.  Using medium to low heat, cook 4-6 slices of bacon in the skillet until cooked through to desired texture (I cooked my bacon until it was on the verge of being crispy).
  10. Once the bacon has cooked, set the bacon slices on paper towels to drain.  Then chop the bacon into small pieces.
  11. Spread the caramelized onions along the bottom of the pre-made pie crust.  Then add the chopped bacon and goat cheese.
  12. In a large bowl, whisk together the eggs, thyme, salt and pepper (if using roasted garlic, mix together with the eggs at this time).
  13. Add the coconut milk to the egg mixture, and whisk further to combine.
  14. Pour the egg/coconut mixture into the pie pan over the pie filling.
  15. Place the dish in the middle of the oven, and bake until firm, approximately 40- 50 minutes.  Once it is done, take out of the oven and let cool before serving.

I’d love to know your thoughts if you try this recipe.   Feel free to comment below!

One thought on “Balsamic Vinegar Glazed Caramelized Onion, Bacon and Goat Cheese Quiche

  1. Pingback: Yellow Squash, Fried Shallot and Bacon Quiche | baconwrappedbarbells

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