Caramelised shallot & goats cheese quiche with bacon recipe
The combination of caramelized onions or shallots slow-simmered in white wine and thyme, creamy goat cheese, and bacon makes for a delicious filling for a quiche.The perfect breakfast or brunch option that everyone will love.
I’ve always been the biggest fan of good quiches. I grew up with them and they were always served at parties and social gatherings. It’s very versatile. You can eat it for breakfast, lunch and dinner.
You can eat it hot or cold. It’s perfect for picnics and a mess-free, hassle-free meal for road trips. Loaded with cheese, served with a crunchy salad and a glass of cold dry white wine, it’s the perfect meal.
How to make caramel quiche bacon with shallot and goat cheese
Caramelized onion and goat cheese quiche recipe in 3 steps
1. First, make the crust.
I love my simple, tried and tested pastry recipes for quiches. If you’re looking for something cheesier, check out this cheese and onion quiche recipe. In this recipe, cheese is added to the crust for extra flavor.
Use a food processor to make this the easiest pastry.
As with all crust recipes, it is imperative that all ingredients are cold.
You can make the dough the day before, or you can make a tart tin, line it, and store it in the refrigerator until you’re ready to assemble it (see instructions below). Please adjust the baking time. Roll out the dough twice to cut out the rounds you need.
2.. make the filling
The second part of the process is preparing the filling. First, the shallots (or onions) are thoroughly cooked, caramelized, and slowly simmered until melted. First, they are fried until golden brown, then sprinkled with wine and simmered for another 30 minutes. Or so. Use a pressure cooker to speed up the process.
Fry the bacon in a nonstick skillet until crisp. Drain on paper and set aside.
This portion can also be made the day before. Simply place the caramelized shallots (onions) in an airtight container (and bacon) and store in the refrigerator until ready to use.
The rest of the filling consists of eggs, heavy cream (or sour cream) cheese, herbs, and bacon, which can be whipped together before assembly.
3. Assemble the quiche
When you’re ready to bake, assemble your goat cheese quiche.
Roll out the dough with a rolling pin and line it up in a tart shape. Line the crust with aluminum foil or baking paper, stuff with pie weights or beans, and bake for 30 minutes. Blind baking gives a crispy pie crust.
Remove the weights and paper and fill the quiche with the prepared egg mixture according to the recipe below. Bake your quiche and enjoy it right out of the oven, or store it in the refrigerator and enjoy it the next day.
Can you freeze quiche?
It can also be frozen for up to a month by wrapping it tightly in plastic wrap and reheating it if necessary.
Best served fresh, but making this quiche ahead of time is great when serving a large crowd.
The quiche can be eaten warm or at room temperature, or you can make it in advance and reheat it before eating. Make the shallot filling ahead of time, as it will take some time.
Pro tip:
When baking a filling quiche, place the tart mold on a baking sheet before placing it in the oven. Makes loading and unloading easier and catches spills if contents leak.
If you use a tart case with a removable bottom, it will be easier to take out.
You can make your own quiche filling by keeping the egg mixture constant and using other cooked vegetables in the same proportions.
Omit the bacon to keep this quiche vegetarian.
This recipe was originally developed and photographed La Motte Pair with a 2022 Sauvignon Blanc.
Goat cheese and this tart are a natural pairing with Sauvignon Blanc.
Some other quiche recipes you may like:
This cheese and onion quiche recipe is from Ina Perlman and is one of my favorites. It’s even more delicious with cheese in the batter.
My zucchini and bacon quiche is my favourite, and I used that simple pastry in this recipe.
I also love making crustless quiche. I enjoy variations based on whole grain bread. This is quicker and a little healthier. Sauté the onions until soft, then add the garlic, then add the whole-wheat bread crumbs to form a base and tuck into a baking dish. You don’t need blind baking for that.
Recipe ・Make one large quiche of 28-30 cm.
Shallot and goat cheese caramel quiche with bacon
Caramelized shallot and goat cheese quiche with bacon in a buttery pastry base. A perfect recipe for breakfast brunch or a light lunch.
- Preparation time: 20
- Cooking time: 90
- total time: 1 hour 50 minutes
- yield: 1 large quiche
- Category: baking
- Method: baking
- cooking: French
Pastries:
120g butter
200g cake flour
2–3tablespoon of ice water
filling:
500gms shallot
3 sprig of fresh thyme leaves
1 star anise pods (optional)
½ cup dry white wine
Four large free range eggs
1 tablespoon self-raising flour
250g fresh cream / sour cream
1½ cups very mature cheddar (or 1 cup with cheddar ½ cup Parmesan)
¼ cup milk
2 teaspoons Chopped fresh herbs (thyme and parsley) – or 2 teaspoons dried mixed herbs such as Herbs de Provence
6 Thinly sliced and chopped streaky bacon
125gm log of goat cheese (chevin)
Prepare shallots in advanceYou can cook these slowly on the stovetop in a lidded pot with a heavy base over medium heat, or you can cook them in an Instant Pot/Pressure Cooker.
Peel the shallots, cut off the ends, and cut the small ones in half and the large ones in quarters.
Add a little olive oil to a pan and fry the thyme leaves and star anise until brown. When the pancakes are browned, add sake and season with salt and pepper. Cover and simmer for 30 minutes, stirring occasionally. Then remove the lid and let the liquid cook. Remove thyme stems and star anise.
To cook shallots in a pressure cooker, sauté as above, cover with wine, cook over high heat for 10 minutes, and use natural release. Set the pressure cooker to sauté and cook off the excess liquid at the end.
To make the pastry base:
Place flour and butter in food processor and briefly blitz until fine crumbs. Pour ice water from the spout and mix lightly to make a dough. Place this on a floured table and knead gently. Cover with cling film and refrigerate for 30 minutes.
Preheat oven to 180C / 350 F
Roll out the pie crust to a thickness of about 4 mm, and roll it out into a circle large enough to fit a 28-30 cm tart shape. Spread in a tart mold with a loose bottom (28 cm to 30 cm in diameter).
Prick the surface of the pie crust with a fork several times, cover with baking paper, and stuff with baked beans, dried beans, or rice. Bake in preheated oven for 15 minutes.
Remove from oven, remove baking paper and beans, return pastry case to oven, and bake for another 12 minutes.
to make the filling
While the pastry is blind baking, make the filling.
Fry the bacon in a nonstick skillet until crisp. Drain on paper and set aside.
Mix eggs and flour well. Add all the cream and milk and mix. Add grated cheddar cheese and mix.
Place the cased piping hot tarts on a rimmed baking sheet and sprinkle with the bacon and half the shallots. Pour in the filling mixture. Top with remaining bacon and shallots.
Cut the goat cheese into rounds and crumble them evenly over the mixture.Press down slightly to submerge in the filling
Return quiche to oven and bake for 30-35 minutes until edges are browned.
Note
Serve with a green salad to finish the meal
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