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1
For the Caramelized Onions:Slice the onions in half lengthwise, then into very thin half circles.
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2
Heat the oil and butter in a large heavy skillet over medium-high heat.
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3
Add in onions, cook and stir for 2 min, then reduce heat to medium, add in salt, and cook and stir for 30 min till onions are dark golden and shrivelled to about 1/4 of original size.
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4
Place onions into small bowl, cover and set aside.
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5
Preparing the Bacon:Place slices of bacon in fry pan, place pan on medium heat and fry till most of fat has rendered and bacon is chewy.
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6
Drain bacon slices on paper towel and let cold.
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7
Slice half of the bacon into thin strips (for pizza) and cut the remainder into small cubes (for quiche).
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8
Place strips and cubes of bacon into separate containers, cover and set aside.
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9
Preparing the Custard:In a medium-sized bowl, whisk together Large eggs, lowfat milk and mustard.
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10
Season with salt and pepper.
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11
Mini-Quiche Assembly:Pre-bake miniature tart shells according to manufacturers instructions.
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12
Let tarts cold on a cookie sheet.
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13
Place a bit of cheddar cheese in the bottom of each tart shell.
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14
Place a few cubes of bacon on top of the cheese.
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15
Place a small amount of caramelized onions on top of the bacon and cheese.
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16
Using a 1/4 c. measuring c., pour sufficient custard into each tart shell to cover the filling.
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17
Bake mini-quiches for 12 min in a 350 F oven.
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18
Let quiches cold on a rack.
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19
Individually wrap each quiche with cling wrap and place in a large re-sealable bag or possibly a plastic container.
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20
Set aside sufficient for this week's lunch and freeze the remainder for future lunches.
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21
Pita Pizza Assembly:Set pitas on waxed paper on a large flat surface for assembly.
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22
Sprinkle each pita with the mozzarella and cheddar cheeses.
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23
Sprinkle thin strips of bacon and caramelized onions on top cheeses.
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24
Place pita pizzas on a cookie sheet and bake in batches for 12 min in a 350 F oven.
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25
Cold pita pizzas on a rack.
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26
Individually wrap each pizza with cling wrap and place in a large re-sealable bag or possibly a plastic container.
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27
Set aside sufficient for this week's lunch and freeze the remainder for future lunches.
