Bacon and onion quiche
Courtesy of Sara Haynes
Start-to-finish: 2 hours
(45 minutes active) -Serves 8
2 yellow onions, thinly sliced
2 tablespoons butter
1 sheet of refrigerated deep-dish pie crust
2 teaspoons Dijon mustard
8 large eggs
1 1/2 cups heavy cream, half-and-half or whole milk
Salt and pepper to taste
8 slices bacon, cooked and chopped
2 cups sharp cheddar cheese, grated
In a large skillet over medium-low heat, saute onions in butter for 15 to 20 minutes, stirring occasionally until onions are a deep golden brown.
Set aside to cool.
Heat oven to 400 F. Roll out pie crust and press into a deep-dish pie pan or large fluted tart pan.
Spread Dijon mustard in a thin layer on bottom of pie crust.
Whip eggs, cream, salt and pepper in a large bowl. Stir in onions, bacon and cheese. Pour mixture into pie crust.
Cover lightly with aluminum foil and place on a rimmed baking sheet. Bake 40 to 45 minutes.
Remove foil and continue baking 10 to 15 minutes, or until quiche sets and crust is golden brown.
Quiche will continue to set once removed from oven.
Remove from oven and allow to sit for 10 to 15 minutes.
If using a tart pan, remove quiche from pan and cut into slices with a serrated knife. n