By custom and tradition at my house, Easter morning sees the whole family around the table for a hearty early-morning breakfast.
Because there will happily be 10 of us gathered together to gab and gobble and we’re all good eaters, it’s essential for the food to be sturdy, there has to be plenty of it, it has to be things everybody likes — and — most important for me, it has to be workable.
All things considered, then, we go for the tried-and-true, proven winners.
You, though, may be in a totally different situation, looking forward to a late breakfast, brunch or lunch for just a few eaters.
So here’s something new and different to try, a potential dandy that comes complete with both ingredient and serving options, courtesy of the folks at www.porkbeinspired.com.
Caramelized onion, ham and bacon tart
6slices thick-cut bacon, cut crosswise into 1/4-inch strips (see note)
4ounces cooked ham, cut into 1/4-inch dice (see note)
1onion, halved lengthwise and thinly sliced
1/2teaspoon each salt and pepper
19-inch deep-dish pie shell, homemade or store-bought (see note)
11/3cups heavy cream
3eggs, lightly beaten
1teaspoon ground nutmeg
8asparagus spears, trimmed (optional)
In a large skillet over medium-low heat, cook bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer bacon to a large bowl.
Add ham to pan and heat, stirring occasionally, until browned, 3 to 4 minutes. Use a slotted spoon to transfer to bowl with bacon.
Add onion, salt and pepper to skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce heat to very low and cook, stirring occasionally, until onion is golden brown and very tender, 12 to 14 minutes. Transfer to bowl with bacon and ham and set aside to cool.
Meanwhile, preheat oven to 350 degrees. Place pie shell on rimmed baking sheet and bake until pastry is pale gold along the rim, 20 to 25 minutes.
Add cream, eggs and nutmeg to bowl with bacon, ham and onion, whisking to combine. Remove pie shell from oven (leave oven on). Pour cream mixture into shell and arrange asparagus on top, if using.
Bake until tart is golden and a knife inserted in the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving. Serve hot or cold, as either a main dish or side dish.
Makes 6 to 8 servings.
Note: You can use all bacon, all ham, or swap some of the onions for sauteed leeks or roasted red peppers. The tart can also be made in an 11-inch fluted tart pan.
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