Category Archives: Quiche

Onion and Potato Tart

 

Onion and Potato Tart
Onion and Potato Tart

 

 

 

 

 

 

 

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie!  I don’t care what you call it, just call it delicious.

This makes a great dinner  served with a light salad.  It’s filling and satisfying.  I used one red onion and one medium to large sweet onion.  White or red skinned potatoes work best with this recipe.

 Ingredients for Onion and Potato Tart

  1. ¼  pound bacon cubed
  2. 2 medium onions
  3. 1-2 medium white or yellow potatoes
  4. 4 whole eggs
  5. 1 cup of heavy cream or ½ & ½
  6. 2 tsps crushed rosemary
  7. salt & pepper to taste
  8. 2 Tbs dried parsley
  9. Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

  1. 1¼ cups all purpose flour
  2. 1/3 cup chilled shortening
  3. 1/3 cup (5 1/3 Tbs) chilled butter
  4. 3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine.  Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan.  Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp.  Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).  Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon
potatoes in a single overlapping layer with herbs and bacon

 

 

 

 

 

 

 Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well.  Pour custard mixture over the onion layer and allow to settle.

pour in the custard and allow to settle
pour in the custard and allow to settle

 

 

 

 

 

 

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

 

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

 

 

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

Another BORING vegetable thing with lots of onions so I can’t even taste!  ENOUGH ALREADY!  Let’s get back to the Surf, the turf, the moo,baa and oink specials.

 

 

Onion and Potato Tart

Onion and Potato Tart

Ingredients

  1. ¼ pound bacon cubed
  2. 2 medium onions
  3. 1-2 medium white or yellow potatoes
  4. 4 whole eggs
  5. 1 cup of heavy cream or ½ & ½
  6. 2 tsps crushed rosemary
  7. salt & pepper to taste
  8. 2 Tbs dried parsley
  9. Sour cream or crème fraîche (optional)
  10. For the Crust:
  11. 1¼ cups all purpose flour
  12. 1/3 cup chilled shortening
  13. 1/3 cup (5 1/3 Tbs) chilled butter
  14. 3-4 Tbs ice cold water

Instructions

  1. For the crust:
  2. In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
  3. Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
  4. When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
  5. For the Tart Ingredients:
  6. In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
  7. In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
  8. When you are ready to cook roll out the dough and place into the tart pan.
  9. Preheat your oven to 400º.
  10. Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
  11. Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
  12. Now spoon the cooked onions in an even layer over the potatoes.
  13. In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
  14. Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
  15. Remove from the oven and allow to rest for 10 minutes.
  16. Serve warm with sour cream or Creme Fraiche on the side.
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Ham Quiche

Ham Quiche
Ham Quiche

Ham Quiche

Easter Ham is great, a nice spiral cut, honey glazed.  What to do with the leftovers?  Here’s one idea Ham quiche.  I took a quarter section of my flaky dough recipe ( see Key Lime Pie for the recipe) for the pie crust, it makes absolutely the best quiche crust ever.

Ingredients for Ham Quiche

  1. 1 part Flaky Pie Crust
  2. 1 cup shredded Cheddar Cheese
  3. 1 cup diced Ham
  4. 2-3 Scallions (White part) finely sliced
  5. 1 tsp fresh grated ginger
  6. 3 eggs
  7. 1¼ cups Cream
  8. Salt & Pepper to taste

Directions for making Ham Quiche

Preheat oven to 350°

Take the pie crust, roll out and place in 9 inch pie pan.  Place aluminum foil over crust and weigh down with pie weights or beans and blind bake for about 20 minutes, remove from oven and remove weights and foil and place back in oven and bake an additional 10 minutes.  Remove and let cool.

When cool place the cheddar in bottom of the pie crust, place the ham on top of that.  In a separate bowl place the eggs, cream, ginger, scallions, salt and pepper and whisk completely.  Pour on top of cheese and ham and bake in oven for about 40 -45 minutes until center is slightly firm and jiggles only slightly.  Remove from oven and let cool slightly and set up.
Serve warm with sour cream.

Ham Quiche
Ham Quiche

 

 

 

 

 

 

 

 

Here’s a few ideas that might make this recipe easier.
Good Cook 9 Inch Ceramic Pie Plate, Red
OXO Good Grips Stainless Steel Pie Server

 

 

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