Remember the quiche with bacon in the crust? Well that dough recipe is enough for two pie shells [and two galettes] So here’s another simply but tasty filling/idea.
Ingredients (for the filling):
4 large eggs.
1 large onion, sliced.
3 Poblano Peppers, peeled and julianned.
1 cup cheddar cheese, shredded.
8 slices of bacon.
salt/pepper (to taste).
Weave the bacon into a 4×4 lattice.
Sandwich between a double layer of paper towels on High for 7-9 minutes, the bacon should be 80% cooked and almost extra tasty crispy.
The night before (or at least enough ahead of time to allow to cool) cook the sliced onions and peppers. to peel the peppers, scorch the skins with a blow torch and use a butter knife to scrape the burnt outer layer of skin. Quarter each pepper and cut into 1/4″ strips. Sautee with the onions in a little butter, olive oil, and salt. go easy on the salt because the bacon will bring a tremendous amount to the finished quiche later…
When the peppers and onions are golden brown, remove from the heat and allow to cool completely. When cool, reserve one third of the onion/pepper mix and add cheese and eggs to the remaining two thirds.
Stir to combine thoroughly, and add to a blind baked (~12 minutes covered) tart shell. Top with bacon garnish.
Use remaining pepper/onion to make a free form galette.
Cover the top with cheese, fold over the sides.
Bake ~13 minutes at 425F. Blot off excess bacon grease and allow to cool slightly before serving.