Bacon, Pearl Onion & Rosemary Quiche

Homemade pastry crust really isn’t that hard. My recipe which uses a food processor takes literally 3 minutes to whip together, and since all the ingredients are out and ready, I usually make multiple batches in a row and place them in the fridge for later use.

 

That was the case today. I had a disk of dough waiting in the fridge, and wanted to do something with it. After scavenging in the fridge, I found the items to make a great quiche with lardons, pearl onions, and fresh rosemary from the balcony garden.

Of course, you can follow this recipe and make the same, great quiche, or you can whip up your own with different fillings. Are you craving a chicken and cheese quiche? Do you have extra zucchini in the garden? Turn it into a great quiche by following the steps in the recipe below

Bacon, Pearl Onion & Rosemary Quiche

Makes 1 Quiche (about 10 inches round)

1 cup Lardons or Bacon cut into chunks

1 cup Pearl Onions (or chopped onions)

1 tbsp Fresh Rosemary, chopped

3 Eggs

2 cups Milk

1/2 cup Flour

Salt and Pepper

1 Pastry Crust/ Tart Shell

(See my recipe for a Homemade Whole Wheat Pastry Crust or a Regular Pastry Crust)

Preheat oven to 180 degrees Celsius (350 degrees Farenheit).

In a pan over medium high heat, cook the lardon or bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool.

Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled lardon and onion mixture.

Pour into tart shell.

Bake for 10 minutes at 180 degrees Celsius. Then lower the heat and bake for another 35-45 minutes at 165 degrees until the filling is set.