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
How to Make It
Preheat oven to 400°.
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.
Reduce oven temperature to 375°.
Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
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).
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.
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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Delicious! Savory blend of flavors. I served with scrambled eggs and strawberries for brunch. I baked the pie crust and made the onion mixture the night before, and then assembled and baked in the morning. I also used a refrigerated pie dough instead of making my own. May opt for regular bacon next time in lieu of canadian bacon, and may try a gruyere. Nice, unique recipe that doesn't have the fat content of a quiche. Will definitely make again.
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.
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.
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.
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).
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
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.
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.