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 teaspoon sugar
- 1 pie crust dough
- ¾ c. Cabot Seriously Sharp Cheddar Cheese, shredded
- 4 eggs, lightly beaten
- ⅓ c. milk
- 1 teaspoon rosemary
- 1 teaspoon marjoram
- 1 teaspoon 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.
A Hezzi-D Original Recipe
More Brunch Recipes:
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- Teh Tarik (Malaysian Pulled Tea) by Tara's Multicultural Table
- 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
- Strawberries and Cream Sweet Rolls by The Redhead Baker
- Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections
- Ham and Mushroom Strata by That Skinny Chick Can Bake
- Roman Breakfast Sandwich by Palatable Pastime