Categories: Breakfast, Eggs

Ingredients

• 1 homemade or store-bought single-crust pie dough
• 1 tablespoon unsalted butter
• 2 cups medium diced yellow onion (from 1 large onion)
• Coarse salt and ground pepper
• 6 large eggs
• 3/4 cup heavy cream
• 3/4 pound bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese (4 ounces)

Directions

1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

2.  Watch: How to Crimp Piecrust

4. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

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