Quiche with Caramelized Onions and Pancetta
Quiche is one of my favorite breakfast/brunch foods when we eat out. When at home, I don’t want to go to the trouble of making a pie crust first thing in the morning and sometimes, I would rather get my carbs from delicious bread like my English Muffin Bead, than crust. This is a crustless quiche with carmelized onions and whatever meat you want to add, I like it best with pancetta. The recipe suggested cooking the onions in coconut oil which worked great. It did not add any coconut flavor to the dish and is a little lighter than olive oil.
Trying to guess which is going to be the right pan has never been my strong suit. I used an extra large pan and in hindsight a regular pie pan would have been fine. It still tasted great but it was thinner than I would have liked. The second time around, I used a regular size pie pan and it was perfect.
I loved it with toasted bread with jam. When Taylor found out I was making brunch, she decided to come home for some real food, and she gave it a thumbs up.
Adapted from Toasted Pine NutPrint
Crustless Quiche with Caramelized Onions and Bacon
- Category: Breakfast
- 2 tablespoons coconut oil
- 4 cups sweet onions, diced
- ½ cup pancetta, diced
- 5 eggs, beaten
- 1 ½ cups heavy cream
- 4 tablespoons whole grain mustard
- 8 ounces gruyere
- salt and pepper
- Cook onions in coconut oil over medium heat for about 20 minutes.
- In a separate pan, cook pancetta until cooked through but not crunchy. Remove with slotted spoon and add to onions, cooking for an additional minute or two.
- In a large bowl, whisk together the beaten eggs, cream, mustard and all but 1 cup of cheese.
- Place 1/2 of the onion mixture in the bottom of a 9 inch pie plate and pour the cream mixture over the top. Place the rest of the onion mixture on top, pushing it down into the cream mixture. Top with cheese and sprinkle with nutmeg and salt and pepper.
- Bake at 350º for 30-35 minutes until center is set. Let cool slightly before serving.
- Adapted from Toasted Pine Nut