Cowboy Quiche

Directions

1. Preheat oven to 400°F. Make the pie crust and roll it out. Line a deep-dish pie plate with it, crimping the edges, then keep it in the fridge until ready to fill.

2. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring every five minutes or so, for about 20 minutes until the onions are nicely caramelized and golden brown. Transfer to a bowl and set aside.

3. Increase the heat to medium-high and add the chopped bacon to the same skillet. Cook the bacon, then remove from the pan with a slotted spoon and add it to the onions while you make the rest of the filling.

4. In a large bowl, whisk together the eggs, cream, salt, and pepper. Add the caramelized onions, cooked bacon, and grated cheese, then pour into the prepared pie crust.

5. Carefully transfer to the oven and bake for 45 minutes covered loosely with foil. Remove the foil and continue to bake for another 15 minutes until mostly set and the crust is golden brown. It’s okay if the quiche is still ever-so-slightly wobbly in the center as it will continue to set as it cools.

6. Let cool for at least 15 minutes before slicing and serving warm, or cool completely and serve cold.

Ingredients

• 1 unbaked pie crust or 1 pre-made pie crust
• 2 Tbsp salted butter
• 2 medium yellow onions, sliced
• 8 slices bacon, chopped
• 8 large eggs
• 1 1/2 cups heavy cream or half-and-half
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 cups grated cheddar cheese