When you want to impress guests, make this delicious gluten free caramelized onion bacon quiche. Caramelizing the onion provides a richer, sweeter flavor, but if you wish to make a faster version you may do that as well. The filing mixed with its savory custard is decadent, to say the least. This recipe is perfect for breakfast, brunch, lunch, dinner, or potluck.
Link You’ll Need:
Gluten Free Caramelized Onion Bacon Quiche
Make this gluten free caramelized onion bacon quiche when you wish to serve your guests or to bring to a potluck. It makes a high-end restaurant-quality presentation.
- 1/2 recipe Gluten Free Flaky Pie Crust
- 6 slices gluten free bacon 6 ounces, sliced in half and sliced into 1/4-inch inch wide pieces (I used uncured turkey bacon from Sam’s Club)
- 2 tablespoons oil or bacon grease (or combination thereof)
- 2 large yellow onion thinly sliced (6 cups)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper or to taste
- 1/8 teaspoon + 1/16 teaspoon ground thyme
- 1/2 cup full-fat coconut milk or heavy cream
- 2 large eggs (or 1/4 cup liquid from can of cannellini beans + 2 tablespoon fat of choice: bacon, cream, margarine, shortening, etc.)
- 1/4 teaspoon salt
- Ground black pepper to taste
Make the flaky pie crust dough as instructed in the above link just using 2-3/4 cup of the dry mixture. If making a full recipe, divide the dough into two pieces and wrap each in plastic wrap. Chill the dough for at least 30 minutes or freeze for several days. To defrost, leave out at room temperature until just pliable but still cold.
Oil a quiche or tart dish/pan; set aside. Preheat the oven to 375°F.
Dust a smooth surface with some of the reserved dry mixture. Remove one of the pieces of dough from the refrigerator if you have not needed to defrost it, and roll out the dough to about 12-1/2-inches. Wrap the dough around your rolling pin and transfer over the oiled dish. Lift the edges of the pan and use your knuckle of the other hand to gently push the dough into the corner of the bottom of the dish, all of the way around.
Line the dough with an oiled sheet of parchment and then fill with beans or pie weights. Bake on the center shelf for 25 minutes. Remove parchment and pie weights and baste the entire dough (top, sides, and edges) with egg white. Return to the oven and bake an additional 10 minutes or until the crust is lightly golden brown and dry.
While the crust bakes, make the filling: If using turkey bacon add a little oil to a large skillet. Otherwise, just preheat over medium-high heat without oil. Add bacon and decrease to medium-low. Cook the bacon until crisp. Drain on paper towels if not using turkey bacon; set aside.
Add 2 tablespoon bacon grease, oil, or a combination of both to the same large skillet. Heat over medium heat and add the onion. Season with 1/4 teaspoon salt and pepper to taste; sauté 20 – 30 minutes or until creamy, no longer wet, and slightly golden in color. (Sweet onion takes longer for the liquid to evaporate.)
Sprinkle the top of the onion with ground thyme, add 5 slices of bacon back to the skillet, reserving one slice for garnish, and continue to sauté for an additional 10 minutes until the onion becomes a little more golden in color. Set aside to cool.
While the crust cools, whisk together the coconut milk, eggs, and 1/4 teaspoon salt; set aside.
Once the crust is cool, add the onion-bacon mixture to the top of the crust and pour the coconut-egg mixture on top. Move the onion-bacon mixture around a little to allow the coconut-egg mixture to be distributed evenly. Sprinkle with the remaining bacon pieces and a little black pepper.
Bake on the center rack of the oven for 30 minutes or until the eggs set. Cool on a wire rack.
If not serving immediately, wrap in plastic wrap and then with aluminum foil and freeze. Defrost at room temperature or in the refrigerator overnight and bake at 350⁰F until thoroughly heated through.