Caramelized Onion and Bacon Tart
A savory Instant Pot tart with caramelized onions, bacon and a creamy cheese-egg custard, finished with melted Monterey-Jack cheese.
🍳 Cook: 40 min
Nutrition
485
Calories
18.3g
Protein
5.7g
Carbs
43.5g
Fat
Ingredients
| 4 slices | bacon, chopped | |
| 1 teaspoon | 5 ml | garlic, minced |
| 1 cup | 240 ml | double cream |
| 1/2 cup | 120 ml | cream cheese |
| 1/2 cup | 120 ml | Monterey-Jack cheese, shredded |
| 1 teaspoon | 5 ml | cayenne pepper |
| 1 tablespoon | 15 ml | butter |
| 1 | onion, thinly sliced | |
| 5 | eggs | |
| — | sea salt and ground black pepper, to taste |
Instructions
- Press the "Sauté" button to preheat your Instant Pot. Then, melt the butter and cook the onions for 15 minutes or until they are golden brown; reserve.
- Add the bacon and garlic and cook an additional 2 to 3 minutes. Transfer the onion and bacon to the baking pan.
- In a mixing bowl, thoroughly combine the eggs, salt, black pepper, cayenne pepper, double cream, cream cheese. Pour this mixture into the pan.
- Secure the lid. Choose the "Porridge" mode. Cook for 20 minutes at High pressure. Once cooking is complete, use a quick release; carefully remove the lid.
- Top with the shredded Monterey-Jack cheese; seal the lid and let it sit in the residual heat until thoroughly warmed. Carefully flip onto a serving plate. Bon appétit!