Caramelized Vidalia® Onion and Bacon Quiche

As my last post proclaimed “It’s Vidalia® Onion Season in Georgia”. For some trivia about our beloved South Georgia sweeter-than-sweet onions, check out my Vidalia® Onion Soup recipe.

Because the season is short and the onions don’t have a long shelf life, I made quiche this week using several onions and pieces of cheese in the fridge (stored in Ovtene Food Bags). You can purchase these sustainable bags that extend cheese and food life in my amazon influencer store and at Sweet Combs of Honey in Downtown Lavonia.

For this quiche I grated pieces of Comte AOP, Sartori’s Sarvecchio Parmesan and Beehive’s Seahive.

Here’s what I did using the Spicy Southern Kitchen recipe as my inspiration.

Ingredients:

8 slices crisp bacon

2 Refrigerated Pie Crusts – thawed

2 Large Vidalia Onions – thinly sliced (I used the mandolin at 1/8″ setting)

Mixture EVOO and Kerrygold Butter to lightly coat onion slices during caramelization

1/8 to 1/4 Cup sugar

2  – 2 1/2 cups combined Comte AOP, Sarvecchio and Seahive shredded cheeses

1 1/2 Cups Half n Half or whole Milk

6 Large Eggs

Salt, Pepper, Spices to Taste

1/4 Teaspoon Freshly Grated Nutmeg

Preparation:

Preheat oven to 425 degrees F.

Fry bacon till crisp. Set aside.

Remove pie crusts from freezer and allow to thaw. After thawing roll the two pie crusts, stacked and fit into pie pan. Cover with aluminum foil and fill pan with beans. Bake for 10 minutes. Remove beans and aluminum and bake an additional 8 minutes until pie crusts start to brown. Remove from oven and allow to cool.

Reduce oven to 350 degrees F.

While crusts are baking, caramelize the onions. Heat EVOO and Kerrygold Butter in large skillet. Add onion slices and season with salt, pepper and sugar.

I take my time and use a low heat, stirring every few minutes. This will take about 45 minutes to 1 hour. But it’s worth the time.

Crush bacon and when onions are cooked, mix in the bacon. Add half of the onion/bacon mixture to pie crusts and top with half of the cheese mixture. Repeat.

Whisk together eggs, half-n-half, salt pepper, spices and nutmeg.

Pour over cheese.

Bake 45-50 minutes (until inserted knife comes out clean). If crusts edge browns before quiche is cooked, cover with aluminum foil for last 15 minutes.

Let sit 15 minutes to set and serve with salad or fruit.

The Man swooned…

You can find a selection of authorized Vidalia specialty foods at my Amazon Influencer Store.

In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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