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Ham, Bacon, and Caramelized Onion Tart
- TOTAL PREP TIME140 minutes
- SERVINGS6 - 8
- DEGREE OF DIFFICULTYMedium
Ingredients
Brunch is even better with bacon and ham. This bacon, ham and caramelized onion tart is perfect for brunches and other hosting occasions. If you’re looking for easy, delicious quiche or tart recipes, this one is sure to impress your friends and family. And we may be biased, but we think it goes great with mimosas.
- 6 slices bacon, thick cut cut crosswise into 1/4-inch strips
- 4 ounces cooked ham cut into 1/4-inch dice
- 1 onion halved lengthwise and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 9-inch deep-dish pie shell homemade or store-bought, chilled
- 1 1/3 cups heavy whipping cream
- 3 large eggs lightly beaten
- 1 teaspoon nutmeg
- 8 asparagus trimmed (optional)
Preparation
In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add the onion, salt, and pepper to the skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer the onion to the bowl with the bacon and ham and set aside to cool.
Meanwhile, preheat oven to 350 degrees F. Place the pie shell on a rimmed baking sheet and bake until the pastry is pale gold along the rim, 20 to 25 minutes.
Add the cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.
Remove the shell from the oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving.
Serves 6 to 8
Meet the Morris and Bohrn Families
Sedgwick, KansasWe live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
