I was looking for a protein for a brunch, and therefore looking for quiches from Cooking Light...and happened upon this recipe by accident. I searched for "quiche" so why would any of my hits be anything other than a quiche? Who knows...but by the time I realized it was not a quiche I had already read the reviews. Any time that multiple people say "gee. It took forever, but it was TOTALLY worth it" you know you have a winner. I mean, if I make it, there is a negative correlation between length of time cooked and desirability after the 25 minute mark. So I made it....and it was indeed worth every moment that it took to make it. I will be honest....I have no idea why there is stuffing on top. It doesn't need it...but once you have had it this way? There is no going back. This is now lovingly called "onion pie" in my house. Sounds awful? That's why they didn't name it that...but once you have had this? You won't care what it's called....you will just want more.
Caramelized Onion and Canadian Bacon Tart
Photo: Randy Mayor; Styling: Leigh Ann Ross
More From Cooking Light
Amount per serving
- Calories: 293
- Fat: 16.9g
- Saturated fat: 7g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 1.4g
- Protein: 10g
- Carbohydrate: 26.7g
- Fiber: 1.8g
- Cholesterol: 27mg
- Iron: 1.5mg
- Sodium: 705mg
- Calcium: 165mg
- All-Purpose Light Piecrust dough
- Cooking spray
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
- 2 teaspoons sugar
- 3/4 cup water, divided
- 1/2 cup diced Canadian bacon
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 3/4 teaspoons freshly ground black pepper, divided
- 1 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried sage leaves
- 1/8 teaspoon ground whole nutmeg
- 1 tablespoon unsalted butter
- 1 1/2 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup (4 ounces) shredded Jarlsberg cheese
- 1. Preheat oven to 400°.
- 2. Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.
- 3. Reduce oven temperature to 375°.
- 4. Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
- 5. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).
- 6. Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.
- 7. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.
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