5slicesof lean baconcooked and crumbled, 1-2 tsp grease reserved
5eggs
1 ½cupwhole milk
Sea salt and freshly cracked pepperto taste
½sweet yellow oniondiced
1cupGruyereshredded
Instructions
Preheat the oven to 375 degrees.
Press tin foil on top of the frozen pie crust and place it into the oven to bake for 10 minutes. Remove the foil and continue to bake for 3-5 minutes. Remove from the oven. Place the tin foil on the bottom of a baking sheet. Place the pie crust on top.
Cook the bacon in a large skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
Remove all but 1-2 teaspoons of bacon grease from the skillet then add the onion. Cook, stirring often, for 4-5 minutes, or until softened and golden brown.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the crumbled bacon in the bottom of the pie crust followed by most of the Gruyere cheese and caramelized onions.
Add the well-whisked egg mixture. Sprinkle the remaining bacon, cheese, and caramelized onions on top.
Carefully place into the oven and bake for 30-35 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.