Welcome to Day 4 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. Let’s talk about brunch. Everyone knows that brunch is a combination of breakfast and lunch foods but I believe it should also be a good combination of sweet and savory foods. Most of the foods I make when I do a brunch are sweet foods like muffins, coffee cake, and fresh fruit. However, there is one savory dish my brunch table is never without and that is some sort of egg bake.
My favorite type of egg bake is a quiche. Quiche are so easy to make because they basically combine
eggs, cheese, and any veggies or meat that you have in the refrigerator. Since I make quiche all the time I wanted to make something a bit different but still egg based. I decided on an egg tart!
What’s the difference you might ask? In my opinion a tart is flatter then a quiche. When I make a
quiche I have an equal egg to milk ratio when I pour it in the pan. With a tart it’s mostly egg and just a little bit of milk to thin it out. I also tend to use fewer ingredients in a tart then I would a quiche.
This recipe has 3 basic ingredients besides the eggs. I used Vidalia onions, bacon, and Cabot Seriously Sharp Cheddar Cheese. I always like to cook vegetables before putting them into an egg bake and instead of sautéing the onions I caramelized them. Vidalia onions are the perfect onions to caramelize because they are already a little bit sweet.
I could have simply caramelized the onions in oil or butter but instead I used the bacon grease to
caramelize these onions. I actually think this made them caramelize faster which was nice. I added the onions, crumbled bacon, and shredded cheese to the egg mixture then added in a few spices. You can use whatever spices are your favorite but I used rosemary and marjoram.
I baked this all in a tart pan. If you don’t have a tart pan you can use a shallow pie pan instead. I love
tart pans because you can easily lift the tart out of the pan and seethe gorgeous crust which you can’t
do with a pie pan. It just makes it a bit prettier.
This tart is really lovely. I sprinkled a bit of cheese and bacon on top before cooking it so it baked up
nicely. It was pretty and it tasted great. The sweetness of the caramelized onions with the salty bacon
and sharpness of the cheese was absolutely delicious.
- 4 pieces of bacon, cut in half
- 1 large Vidalia onion, thinly sliced
- 1 t. sugar
- 1 pie crust dough
- ¾ c. Cabot Seriously Sharp Cheddar Cheese, shredded
- 4 eggs, lightly beaten
- ⅓ c. milk
- 1 t. rosemary
- 1 t. marjoram
- 1 t. black pepper
- Preheat the oven to 400 degrees.
- Cook the bacon in a large skillet over medium heat until crispy. Remove from pan and place on a paper towel lined plate to drain. Crumble when cooled.
- Remove all but 1 tablespoon of bacon grease from the pan. Add the onions and sugar to the pan and cook over medium low heat for 10-15 minutes, stirring occasionally, or until onions have caramelized.
- Remove the onions from the pan and refrigerate for 10 minutes to cool.
- Meanwhile, place the pie crust in the tart pan. Gently press it into the pan and remove any excess dough.
- In a large bowl combine ⅔ cup of cheese, eggs, and milk. Mix well. Add in the rosemary, marjoram, and pepper and stir until combined.
- Sprinkle almost all of the bacon in the bottom of the tart pan. Spread the caramelized onions on top.
- Pour the egg mixture on top of the bacon and onions. Sprinkle remaining cheese and bacon on top.
- Bake for 30-35 minutes or until the top has browned and the egg is cooked through. Remove from the oven and cool for 15 minutes.
- Carefully lift the bottom out of the tart and away from the sides. Cut the tart and serve warm.
Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
BrunchWeek Beverages:
- Aperol Cocktails by Jane’s Adventures in Dinner
- Grapefruit Rosemary Mocktails by Sweet Beginnings
- Teh Tarik (Malaysian Pulled Tea) by Tara’s Multicultural Table
BrunchWeek Breads, Grains and Pastries:
- Homemade Crumpets by A Kitchen Hoor’s Adventures
- Apple Cinnamon Scones with Salted Caramel Drizzle by Family Around the Table
- Cannoli French Toast by Cooking In Stilettos
- Cinnamon Cobblestone Bread by My Catholic Kitchen
- Orange Popvers by The Chef Next Door
- Pretzel Bagels with Roasted Jalapeno Cream Cheese by The Texan New Yorker
- Strawberries and Cream Sweet Rolls by The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
- Apple Fritters by The Suburban Soapbox
- Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections
BrunchWeek Egg Dishes:
- Caramelized onion, Bacon, and Cheddar Egg Tart by Hezzi-D’s Books and Cooks
- Breakfast Quesadillas with Bacon and Cheesy Eggs by Casa de Crews
- Chorizo Egg Breakfast Skillet by Brunch-n-Bites
- Crab Souffle by A Day in the LIfe on the Farm
- Picante Omlette Pie by Feeding Big and more
- Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen
BrunchWeek Main Dishes:
- Curried Fish Tacos by Nik Snacks
- Ham and Mushroom Strata by That Skinny Chick Can Bake
- Mini Croque Monsieurs by Making Miracles
- Roman Breakfast Sandwich by Palatable Pastime
- Strawberry Chicken Salad by The Barbee Housewife
- Spiced Marinated Lamb Lollipops by Culinary Adventures with Camilla
BrunchWeek Desserts:
- Gluten Free Citrus Pastries by Gluten Free Crumbley
Don’t forget to enter the #BrunchWeek giveaways! Click over to my Apple Cheddar Scones post to see a detailed list of prizes. Fill in the Rafflecoptor below to enter!
The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Wendy, A Day in the Life on the Farm
Quiche is always the perfect brunch dish. I love this wonderful tart.
Christie Campbell
Those onions caramelized are almost like candy. I can’t wait to try this.
Liz
Your tart filling sounds scrumptious! Perfect ANY time of day!