Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, caramelized onion & bacon mini quiche. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Roasted New Potatoes with Caramelized Onions and Truffle Oil. Accept no imitations: Caramelizing onions at home is easy to do. You just need a few onions, a pat of butter, a pan, and How To Caramelize Onions.
Caramelized onion & bacon mini quiche is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Caramelized onion & bacon mini quiche is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have caramelized onion & bacon mini quiche using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Caramelized onion & bacon mini quiche:
- Take 2 sheets shortcrust pastry
- Get 2 tsp oil
- Make ready 1 large chopped onion
- Get 125 grams chopped bacon
- Take 3 tsp wholegrain mustard
- Get 2 eggs
- Get 1/2 cup milk
- Take 1 pinch pepper
Red onion would be my second choice. Jump To Section What Are Caramelized Onions? How Long Does It Take to Caramelize Onions? Caramelizing Onions - (Or Is It)?
Instructions to make Caramelized onion & bacon mini quiche:
- Heat oil in large pan. Add onion, cover and cook over low-medium heat for 30 minutes, or until golden brown. Don't rush! Then transfer to a bowl to cool.
- Add bacon to the pan and cook until crisp.
- Grease two 12-hole muffin pans.
- Lay pastry on work surface and cut 12 rounds from each with an 8cm cutter.
- Mix bacon with onion, mustard and season with pepper. Place small amount in each tin.
- Beat eggs with milk and pour over the onion and bacon.
- Preheat oven 200°C.
- Bake for 15-20 minutes, or until puffed and golden brown. Then remove from pans and cool on wire racks.
When I think of raw onion, I think of a punch of concentrated, peppery flavor. I think of watering eyes and harsh sulfur compounds. My first recommendation for making caramelized onions? Ok, this may sound unnecessary, but I totally vote that you put some seriously good music on. I always crank up some tunes when I'm going.
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