| Prep: 45 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 390 | 27g | 11g | 20g |
| sugars | fibre | protein | salt |
| 5g | 1g | 16g | 0.75g |
Whipping up a Baked Torpedo Onion and Bacon Quiche is a labor of love, embracing both the quick-fix mentality of my West Coast upbringing and the deep-seated flavors of my Gujarati roots. This dish is a reflection of a culinary adventure that I’ve embarked on, mixing the bold flavors of two distinct cultures.
Beyond Flavor: Health Benefits
Not only is this dish flavorful, it’s also brimming with health benefits. Red onions are antioxidants that are great for heart health. Meanwhile, the eggs serve as an excellent source of protein, keeping you full and satisfied. Additionally, Parsley, a humble herb that packs a nutritional punch, brings in a dose of Vitamin K, essential for bone health.
A Fusion of Two Worlds
This Baked Torpedo Onion and Bacon Quiche acts as a bridge, connecting the refreshing taste of the Californian coastline with the robust essence of Indian cuisine. What makes it unique is the combination of simple ingredients to create a dish that is uncomplicated yet so hearty and enjoyable.
The dish draws similarity to the classic Gujarati handvo – a savory cake brimming with different flavors. The quiche can also pair brilliantly with a light, citrusy salad or a smoky roasted vegetable mix.
Additionally, this recipe will evoke your memories of the classic American quiche, a beloved comfort food, with a twist of its own, Vive la différence!
So why do I love this recipe? It’s a culinary canvas, ready to welcome the flavors of your choice, adaptable and always sumptuous. Each ingredient sings its own melody merging to form a delightful harmony on your palate. The Baked Torpedo Onion and Bacon Quiche is not just a dish, it’s a story – my story. It’s the tapestry of my journey from the sunny coasts of California, carrying the warmth of India in its heart. Give it a try, and perhaps it will become a part of your story too.
Learn more about the health benefits of the humble onion or discover the charm of the handvo – a traditional Gujarati dish that shares similarities with our quiche.
What You’ll Need
- 1 large torpedo or other red onion, thinly sliced
- 6 slices of bacon, chopped
- 1 cup of sharp cheddar cheese, shredded
- 4 large eggs
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of unsalted butter
- 1 unbaked pie crust (9 inches)
- 1 tsp of olive oil
- 1/4 cup of fresh parsley, chopped
Method
Step One
Preheat your oven to 375°F (190°C). Meanwhile, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for about 10 minutes, or until it becomes soft and caramelized. Set them aside to cool.
Step Two
Add the chopped bacon to the same skillet, rendered on medium-high heat until it becomes crispy. Transfer the cooked bacon to a kitchen towel and allow it to drain.
Step Three
Meanwhile, roll out your unbaked pie crust to fit a 9-inch pie plate. Transfer the crust to the plate, crimping the edges as needed. Distribute the caramelized onions, cooked bacon, and shredded sharp Cheddar cheese evenly over the crust.
Step Four
In a large bowl, whisk the large eggs, whole milk, heavy cream, salt, and black pepper together until well combined. Pour this mixture over the onion, bacon, and cheese in the pie crust.
Step Five
Dot the top of the quiche with the unsalted butter, and bake it in the preheated oven for about 40 to 45 minutes, or until the top becomes golden and the filling is set.
Step Six
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing it.
Step Seven
Garnish the slices with the freshly chopped parsley before serving. Enjoy your homemade Baked Torpedo Onion and Bacon Quiche while it’s warm!
