Quiche with Bacon, Cheddar, and Onions

Next time you're in the mood for bacon and eggs, dress them up a bit by making quiche.  It's so easy, and if you leave the crust out of the equation, it's even easier!  You can adjust the flavor components to suite your taste - just keep the egg/dairy ratio below and add your favorite meat, veggies, and cheese. The combinations are endless. 

Today's crustless quiche is going to start with a base of flavorful caramelized onions.  

Cook them low and slow, stirring frequently, until nice and caramelized. 

Place the caramelized onions in a quiche pan and allow them to cool a bit. 

The quiche pan I love to use is this one.  It's 11 inches wide, has 100% platinum nonstick silicone sides that prevent leaks and release from the finished quiche easily, and the nonstick ceramic base plate is so attractive, you can serve directly from it (doubles as a flat cake plate or cheese tray too!).  

But I digress, let's get back to business...

Add cooked bacon.  

Believe it or not, there was a time when I didn't like bacon.  Crazy, I know.  So glad I finally came to my senses.

Time to combine the eggs and dairy.  The basic egg/dairy ratio for quiche is 1 egg to 1/2 cup dairy.  It can be milk, cream, half and half, or any combination thereof. 

Whisk, whisk, whisk.  

Remember that flat whisk you bought because you saw it on a cooking show, but you never use it?  Well, now's the time to dig it out of the drawer.  Nothing works better for beating eggs.  You'll thank me.    

Oops, almost forgot the salt and pepper.  

Pour the egg mixture over the bacon and onions.

Top the quiche with grated cheese and optional jalapeno peppers.  Place the quiche pan on a half sheet pan and pop it in a preheated oven for 45-60 minutes.  The time your quiche will take depends on how deep your pan is. 

My quiche pan is pretty shallow so my quiche was done in 45 minutes.  Check by inserting a knife in the center - it should pull out clean with no raw egg clinging to it. 

All done!  Allow to sit for at least 10 minutes before cutting.  May be served hot or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• silicone quiche pan with ceramic base https://amzn.to/3gvI0eD

• flat whisk https://amzn.to/3B3r1cU

• half sheet pan https://amzn.to/34HN38V

• small knife https://amzn.to/3srQxov

Crustless Quiche with Bacon, Cheddar, and Onions

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon butter

• 2 medium onions, sliced

• 6 slices cooked bacon, crumbled

• 4 large eggs, beaten

• 1/4 cup heavy cream (see note below)

• 1 3/4 cups whole milk (see note below)

• 1/2 teaspoon kosher salt (or half table salt)

• 1/4 teaspoon freshly ground black pepper

• 4 ounces cheddar cheese, shredded

• 2 jalapeno peppers, minced (optional)

Directions

1. Heat butter in a large skillet over medium heat, add sliced onions and a pinch of salt; stir until all onions are coated with butter.

2. Lower heat to medium low and continue cooking onions, stirring occasionally, until onions are caramelized (keep a glass of water near the stovetop in case you need to add a splash to any hotspots in the skillet); remove from heat and allow to cool.

3. Preheat oven to 375F and butter the bottom and sides of a quiche pan.

4. Place the prepared quiche pan on a half sheet pan and spread the caramelized onions and chopped bacon evenly inside.

5. In a medium bowl, whisk together the eggs, cream, milk, salt, and pepper; pour into quiche pan and top with cheddar and optional jalapenos.

6. Bake in center of preheated oven for 45-60 minutes or until a knife tests clean when placed in the center of the quiche.

7. Serve warm or at room temperature.

Note

• All or any combination of milk, half and half, or heavy cream can be used as long as it equals 2 cups.  

The New Tiramisu

It's a new year, which means most food bloggers are posting light, healthy recipes, but I'm going to be a rebel and share a decadent dessert, The New Tiramisu. Tiramisu recipes themselves aren't new, they've been around for 4o or 50 years, but this is a new version that's a bit faster and easier to make.  Most traditional recipes call for raw eggs, but this version calls for no raw eggs, or any eggs at all for that matter.  And instead of dusting the top with bitter, unsweetened cocoa powder, I opted to use high quality grated chocolate.  I always prefer the flavor and texture of real chocolate to unsweetened cocoa powder.  Let's make some Tiramisu!

Start by preparing a coffee soaking mixture.  I use strongly brewed coffee, but diluted espresso can be used as well.  Whatever you choose, be sure it's high quality - really good coffee and the very best pure vanilla extract are key.  This liquid is the main flavor component of the dessert so don't skimp.

I served my Tiramisu at a family function with small children so I didn't add any alcohol, but feel free to add it if you like.  Simply stir in your favorite spirit to taste - Kahlua, Rum, Amaretto, or Chocolate Liqueur would be nice.   

Set the coffee mixture aside and make the creamy filling.  Again, quality really counts here - the ingredients you use can make a big difference so use the very best pure vanilla, cream, and mascarpone cheese you can get your hands on.

I like to buy mascarpone that's imported from Italy, but I thought I'd also try Trader Joe's version to see how it compared.  The imported mascarpone is a little more expensive (about $1 more), but wow, it was way, way better.  I'll show you...

Here you can see the difference between the two brands of mascarpone cheese. The kind of watery, slightly grainy, yellow one on the left is from TJs.  The much creamier, dense, white one on the right is imported.  If all you can get your hands on is TJs, by all means, fine, but if you have access to imported mascarpone, get it - you won't regret it!

Anyway, cream the room temperature mascarpone, sugar, and pure vanilla extract in the bowl of a food processor.  SLOWLY pour in the heavy cream - adding the cold cream too quickly will cause the room temp mascarpone to clump so take your time.  Stop mixing when the whip attachment starts to leave distinct track marks in the cheese mixture.  Don't mix too long or you'll run the risk of over whipping.

Ok, we're done with that - and it was easy!  Alrighty, time to essemble the tiramisu.

You'll need two 7-ounce packages of Savoiardi cookies (48 cookies), also known as lady fingers, but NOT the soft, spongy kind - be sure to get the dry, crispy kind.  Again, these are imported from Italy.    

In a 9x13-inch or 3-quart casserole dish (I like this clear one), spread a thin layer of the cheese mixture.  This is going to act as glue to anchor the savoiardi.

Quickly dip the savoiardi, ONE AT A TIME, in the coffee mixture and QUICKLY place them in the casserole dish.  If you dip them for too long (more than a second or two), they'll start to disintegrate so move fast.  Also, you might want to wear a disposable food safe glove on you dipping hand to keep the coffee mixture from staining your fingers and cuticles.

Line up the savoiardi like little soldiers.  If you need to squish one or two in the dish, wait a couple of minutes until the coffee mixture has had a chance to soften the cookies, then it'll be easy for you to "encourage" them to fall in line.  Fuhgettaboutit!  

The ocd baker in me wishes I would have used a dish that was just a tad wider so I could line two rows of cookies next to each other in the same direction, but once you start, there's no going back so you might want to do a dry run to see how they're going to fit in your dish if you're concerned.  Otherwise, just get them in there any way you can.  It'll still taste just as good.  I promise.

When the bottom of the dish is full, use an offset spatula to spread a nice layer of the cheese mixture on top of the cookies.  You can use up to half of the cheese mixture in this layer.  I used a little less because I knew I'd have a few leftover savoiardi cookies and I had plans for them. Stick with me and I'll show you at the end of this post what I did with them.

Now the whole process is repeated.  For the nicest presentation, try to stack the cookies in the same direction as the layer below.  This mixture will firm up nicely when it's chilled so there's absolutely no need to stagger the direction of the layers, which is something I've read in a number of recipes.  Boggles me. 

Anyway, I told you I was going to have some leftover savoiardi.  Eight of them to be exact, so I held back enough of the cheese mixture to make 4 mini tiramisu.  I'd estimate about 2 tablespoons of the cheese mixture per 4-ounce ramekin.  Simply dip a savoiardi cookie in the coffee mixture and break it in half before placing it in the ramekin... 

Then top with 1 tablespoon of the cheese mixture, repeat with another cookie, and finally, the remaining cheese mixture; spreading the top layer smooth.

Grate your favorite chocolate and spread it evenly all over the top of the Tiramisu. Now it's important to cover well with plastic wrap (to prevent absorption of refrigerator odors) and chill for at least 4 hours, but overnight or up to several days is even better.   Serve chilled.  

Delizioso! 

Items used to make this recipe:

(affiliate links)

• savoiardi cookies (ladyfingers) https://amzn.to/338gm4k

• pure vanilla extract https://amzn.to/3r9wNGK

• 9x13 casserole dish https://amzn.to/2D7G60j

• individual ramekins https://amzn.to/2Z2xu4n

• food safe gloves https://amzn.to/3oy9vbJ

• 4-ounce ramekins https://amzn.to/3uzQLMW

---

The New Tiramisu

makes 9x13 pan (12 servings)

Printable Recipe

Ingredients

• 2 cups very strong coffee, cooled

• 2 tablespoons granulated sugar

• 1 teaspoon pure vanilla extract (or see note below)

• 16 ounces mascarpone cheese, room temperature

• 1/2 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 2 cup heavy cream or whipping cream

• 4 ounces semisweet or bittersweet chocolate, grated

• 14 ounces savoiardi cookies (the crisp kind, not spongy)

Directions

1. In a shallow dish large enough to dip an entire savoiardi cookies, combine the coffee, 2 tablespoons or sugar, and pure vanilla extract (or alcohol if using); set aside.

2. In the bowl of a stand mixer fitted with the whip attachment, cream the room temperature mascarpone cheese, 1/2 cup sugar, and pure vanilla extract on medium speed, just until combined; stop the mixer and scrape down the sides of the bowl.

3. Turn the mixer back on medium speed and slowly pour in the cold heavy cream; increase speed to medium-high and continue to whip until the whip leaves distinct tracks in the mixture.

4. To assemble, spread a thin layer of the cheese mixture in the bottom of a 9x13-inch casserole dish.

5. Dip the savoiardi cookies, ONE AT A TIME, in the coffee mixture and QUICKLY place them in the bottom of the casserole dish; repeat until the bottom of the pan is filled with cookies.

6. Top with half of the cheese mixture, spreading it into an even layer.

7. Repeat step 5; follow by repeating step 6.

8. Sprinkle grated chocolate all over the top.

9. Cover well with plastic wrap and chill for at least 4 hour, or up to several days. Serve chilled.

Notes

• If you'd like to add alcohol to the coffee mixture, add enough to suit your taste. Kahlua, Rum, Amaretto, and Chocolate Liqueur are nice options.

• Can be assembled several days ahead of time.