The tart is a dreamy combination of savory cheeses, milk, eggs, onions, bacon and cheddar. The perfect breakfast/brunch dish, or even dinner on a steamy summer evening paired with a crisp salad and a cool glass of Pino Grigio. Cheers to that.
By Michelle Keith
A few tips on caramelizing: low and slow. You don’t want to burn them. Add a little kosher salt at the beginning, to aid in the release of moisture, and soon you’ll have some buttery golden strands of onion goodness.
- 1 large Vidalia onion
- 4 slices bacon, cooked crisp and crumbled
- 1 cup shredded cheddar cheese
- ¼ cup parmesan cheese
- ½ cup evaporated milk
- 3 eggs, beaten
- 1 single crust pie shell (pastry)
- Line a 9? tart pan or pie pan with the pie dough.
- Pierce with a fork and bake in a preheated 375 oven for 8-10 minutes.
- Remove from oven and set aside. In a medium skillet over medium low heat, arrange the sliced onions in a single layer with 1 tablespoon of butter. Sprinkle ? teaspoon of Kosher salt over the onions, and cook until soft and golden. Meanwhile, in a bowl, combine the eggs, bacon, cheeses and milk. Add the onions and mix well. Pour filling into a prebaked pie shell. Reduce oven temperature to 350 and bake for 20-25 minutes, or until set.
Michelle Keith is a South Florida native and the author of "The Village Cook". A self taught chef, her experience cooking and baking spans over 30 years. In addition to her food blog, she has also been featured in numerous websites, and writes recipes for her local community newsletter. She also is the editor of "The Domestic Mama", a blog about motherhood and family life. She currently resides in South Florida.