Recipes for IBD and IBS: French Onion and Bacon Tart with Crust Recipe

First, I looked long and hard for a good tasty crust and this one is about perfect. It was easy to make and press into a tart pan, or pressed it into a pie pan. Second, quiche is a wonderful breakfast, lunch or dinner food. Throw a few eggs in a bowl and add whatever ingredients you like. It is versatile and freezes well. Fill up your freezer with slices of this tasty treat. And remember this pie crust recipe, we will be seeing it again. Maybe an apple or pear tart?

French Onion and Bacon Tart
10 slices of nitrate free sugar free bacon
1 large onion
1 clove of garlic
2 teaspoons dried thyme leaves
3 large eggs
1/2 cup full-fat canned coconut milk
1 tablespoon butter
1/4 teaspoon sea salt
1/8 teaspoon pepper

1. Prepare the Old-Fashioned Flaky Pie Crust and press the dough across the bottom and up the sides
    of an 11-inch tart pan. Par-bake the crust: Bake in a 375°F oven for 7-8 minutes or until the crust   is golden and dry to the touch. Take crust out of oven and turn down to 375°F. Line a rimmed baking
   sheet with foil; set aside.
2. To make the filling: In a large skillet, cook the bacon over medium heat until crispy, then remove
    from the pan and set aside. Leave about 2 to 3 tablespoons of bacon drippings in the pan. Add the
    onion, garlic, and thyme and cook until the onion is soft and browned but not mushy, about 10
    minutes.
3. In the meantime, place the eggs, coconut milk, butter, salt and pepper in a mixing bowl. Use a
     fork to beat the ingredients together.
4. When the onion mixture is done cooking, remove from the heat and let cool slightly, about 5
     minutes. While the mixture is cooling, crumble the bacon. Add half of the bacon to the egg
     mixture and save the other half for sprinkling on top of the tart and before baking. Then add the
     onion mixture to the egg mixture and stir together with a fork until combined.
5. Pour the egg and onion mixture evenly into the par-baked crust and sprinkle the remaining onions
     on top. Transfer the tart to the foil lined baking sheet and bake for 25 minutes or until the egg
     mixture has firmed up and the top has browned. Store any leftovers covered in the refrigerator
     for up to 3 days.

Note: Of course this tart or pie shell can be filled with your favorite quiche recipe. If you are staying
          away from onions, replace them with spinach. You can add /2 cup of Gruyere or Swiss Cheese
          if you aren't avoiding dairy.

Old Fashioned Flaky Pie Crust
3 cups sifted fine-ground blanched almond flour
1/2 teaspoon sea salt
1/4 cup organic vegetable shortening or red palm oil
4 tablespoons cold unsalted butter
1 large egg
Tapioca flour for dusting

1. Put the almond flour and salt in the bowl of a large food processor. Pulse 5 time or until combined
    Add the shortening, butter and egg, and process for 30-40 seconds or until completely smooth and
    combined, with no chunks remaining.
2. Lightly dust the dough with tapioca flour or arrowroot flour. This will allow the dough to become
    less sticky. Press the entire amount of dough into the 11-inch tart pan, about 1/4 inch thick.
3. Place the crust in the freezer to chill and firm up for 10-15 minutes.
4. Preheat the oven to 375°F. Remove the crust from the freezer. Use the tines of a fork to pierce
    the dough along the bottom and sides to allow steam to escape during baking. Bake for 7-8
    minutes.