For over 20 years, we sold our homegrown specialty onions at the farmers market. I handed out this favorite recipe for a classic quiche to all our customers. —Janice Redford, Cambridge, Wisconsin
- 1 cup all-purpose flour
- 3/4 teaspoon salt, divided
- 1/2 cup plus 3 tablespoons cold butter, divided
- 1/2 cup 4% small-curd cottage cheese
- 3 large sweet onions, sliced (about 6 cups)
- 4 ounces Canadian bacon, diced
- 1/4 teaspoon pepper
- 3 large eggs, lightly beaten
- 1 cup (4 ounces) shredded cheddar cheese
- Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed. Shape into a disk.
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
- In large skillet, heat remaining butter over medium heat. Add onions; cook and stir until golden brown. Stir in Canadian bacon, pepper and remaining salt. Remove from heat; add eggs and cheddar cheese. Pour into pastry shell.
- Bake on a lower oven rack 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.
Originally published as Canadian Bacon Onion Quiche in Country Woman April/May 2008, p25
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