MAPLE-CARAMELIZED ONION QUICHE
Great for any mealtime, this quiche is topped with onion caramelized in maple syrup, bacon, and fresh parmesan.
Categories Eggs
Yield 4 portions
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 °C (400 °F).
- Cut the onion lengthwise in half and thinly slice following the grain.
- Cut bacon into small dice. Heat butter in a frying pan and sauté bacon.
- Add onions, salt, and pepper and cook over medium heat for 10 minutes. When onions are slightly colored, add maple syrup and sauté, turning off the heat when onions become caramelized. Let cool.
- Mix eggs, milk, and fresh cream in a bowl and add salt and pepper, to taste.
- Roll out the pastry sheet until it is about 3 mm (1/8 in) thick, spread in the pie plate, cut off excess pie dough, and prick vent holes all over the bottom of the sheet with a fork.
- Place the sauté into the pie plate, and pour the sauce over the mixture. Top with Parmigiano Reggiano.
- Bake in a 200 °C (400 °F) oven for 20 minutes first, then bake at 160 °C (325 °F) for 5 minutes. The quiche is done when the top is browned.
- Cut into easy-to-eat slices and plate.
MAPLE SYRUP-GLAZED BACON BREAKFAST CARBONARA
Inspired by the movie "Elf", this carbonara will help your kids feel the North Pole spirit! You're basically taking a maple syrup-glazed bacon and using it to make a carbonara sauce. Super easy, super quick, and your kids will love it! PS: The most important thing here is your ratio of pasta to bacon to cheese...you can add more or less maple syrup as you see fit! Serve with a side of eggs to very happy children!
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large, high-sided skillet over medium heat. Add bacon and cook, stirring occasionally and sprinkling with garlic powder, until browned and crispy, 7 to 8 minutes.
- Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.
- Remove bacon onto paper towels to drain, reserving 3 tablespoons of the oil and bacon grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta in a strainer set over large glass bowl. Pour 1/4 cup of the pasta water into the skillet with the bacon; stir. Add pasta and toss until coated.
- Pour remaining pasta water out of the large bowl. Drop the coated noodles into the bowl. Pour in the egg mixture and quickly toss with the pasta until cheese has melted and sauce is creamy and smooth, 1 to 2 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 63.4 g, Cholesterol 112.4 mg, Fat 13 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 4.1 g, Sodium 427.4 mg, Sugar 8.3 g
ORE-IDA MAPLE-BACON QUICHE
Discover another delicious dish where ORE-IDA Potatoes are the star: maple-bacon quiche. ORE-IDA Maple-Bacon Quiche is a sweet and savory morning option your family will love.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Line 9-inch pie plate with pie crust; seal and flute edge.
- Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
- Bake 40 to 45 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 140 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
BACON QUICHE
Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.
Provided by Taste of Home
Time 40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine the eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9-in. pie plate. Top with bacon and cheese., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
BACON AND SCALLION QUICHE
This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic main dish that's light enough for lunch or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 12
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.
More about "maple bacon quiche recipes"
MAPLE-BACON QUICHE RECIPE - DELISH
From delish.com
Cuisine American, FrenchEstimated Reading Time 2 minsServings 8
- Cut out a 14-inch round. Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch-high border.
- Preheat oven to 425 degrees. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans.
MAPLE BACON MINI QUICHE - SMELLS LIKE HOME
From smells-like-home.com
4/5 (1)Category Breakfast & Brunch RecipesCuisine FrenchTotal Time 1 hr 15 mins
- To make a full-size quiche (10-inch): On a lightly floured surface, roll pate brisee to ¼-inch thick. Cut out a 14-inch round. (If you have dough leftover, wrap it tightly in plastic wrap and freeze for up to 2 months.) Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch-high border. Prick bottom several times with a fork. Freeze 30 minutes. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. Keep dough chilled while the oven preheats.
- To make mini quiche (yields 18-24): Lightly grease two 12-well or one 24-well mini muffin pans. Pinch off pieces of dough and roll into approximately 1 ½-inch balls. Place one piece of dough in each well of the muffin pan. With a tart stamper or the blunt end of a wooden spoon that is dusted with flour, lightly press the dough into the wells, working the dough up the sides of the wells so that they form little dough cups.
- Preheat oven to 425° F. [For the full-size quiche] Bake until edges are just firm, about 20 minutes. Remove weights and parchment, return to oven, and bake until lightly golden, about 20 minutes more. Let cool completely on a wire rack. [For the mini quiche] Bake until the edges are just firm and the dough has puffed up, about 12-15 minutes. Remove the pan(s) from the oven and with the tart stamper or wooden spoon, lightly push down the puffed-up down to form dough cups again. Continue baking for another 5-7 minutes. Let cool completely on a wire rack.
- Reduce oven to 375° F. Place bacon in a single layer in a large skillet. Cook over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and let cool slightly. Break into small pieces. Pour off drippings, reserving 1 tablespoon in skillet.
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