The homemade crust is amazing and the filling is delicous. The only thing I did different was to use cooked and crumbled turkey bacon rather than candaian bacon and I think it was even better that way. It kind of takes a little while to prepare but the crust can be made ahead. I used a low sodium stove top for the filling and worked just fine. I will definitely make this again and I do have some leftover which I hope reheats well.
Caramelized Onion and Canadian Bacon Tart
MichelleS Posted: 01/18/10
SueDecker Posted: 01/09/10
I included this recipe on the Christmas Day menu, and it was by-far the hit of the meal. I think the dried sage and the dijon mustard are the two ingredients that make is so special.
dschid Posted: 11/02/10
This was really, really good. I made it as written except that I used 1 t. fresh sage and a refrigerator pie crust because I didn't have that much time. I like one reviewer's idea of serving it as an hors d'oeuvre.
StceceMD Posted: 02/08/10
Absolutely spectacular, wouldn't change a thing. I made it with cooked regular bacon (about six strips) but otherwise followed instructions to the letter. The flavor combination is incomparable. I will say: this is a lot of work (I made the piecrust the day before and it was still a ~2:15 process the day of). But completely worth it.
ShellyV Posted: 02/28/10
I have to agree with the rest of the reviewers...this was fantastic! I loved the flavor! It is a bit labor intensive and the amount of onions used is a bit frightening, however, came out superb! I will make again and again (on a weekend when I have more time).
Katieann77 Posted: 12/29/09
I served this with beef tenderloin for Christmas dinner and it was outstanding! I didn't use the Canadian bacon and the oinions took longer to caramelize (allow up to 40 minutes). It was a hit!
MAJ123 Posted: 01/11/10
I've made this three times since it came out in the magazine (which is a great publication) and it's been wonderful each time. I absolutely love this dish. I'll be making it over and over for years!!!
jgcookin Posted: 02/27/10
Takes awhile to make, but well worth it. The onions browned in the last 5 min., don't worry. Used regular ham and sauteed prior to adding. Crust is also great! Used "soy butter" and veggie broth and was perfect
MelGonzo Posted: 08/30/10
This is now my go-to recipe. It is wonderful. Yes, it takes a while to make but dont' let that scare you off. It is not difficult and it is so worth it. I have been using beans to weigh down the crust but I have made this so many times now I really need to invest in the pie weights. It is good to eat from for several days too. I serve it for dinner and have also served it cut in smaller pieces as an appetizer at dinner parties - it is very versitile. My only question about the recipe was the stuffing as I wasn't sure if they intended us to use the cube stuffing or the one that is more like breadcrumbs. I have tried it both ways and i think I like it better with the breadcrumb one because the other way you can tell its stuffing mix.
ElizabethinMN Posted: 12/17/13
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.