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Bacon and caramelized onion quiche

Ingredients

For the egg custrad

  • 6 large eggs
  • 2 cups heavy cream
  • 2 cups milk
  • 1 Tbsp salt
  • pepper
  • 6 gratings fresh nutmeg

For the baocn and caramelized onions

  • about a pound of bacon do not use low sodium, diced up
  • two large vidalia onions thinly slided
  • 2 tablespoons butter
  • Salt
  • pastry crust of your choosing I use Trader Joe's every time - homemade is just not neccessary, but you can if you have one you like to make note: Use two store bought pie crusts
  • 1 1/4 cups of very sharp white cheddar cheese or yellow, shredded

Instructions

For the bacon and caramelized onions

  1. Cook the bacon in a large frying pan until crispy and fat is rendered. Remove the bacon and pour off all but two tablespoons (roughly) of the bacon fat. Add the butter to the bacon fat and make sure the heat is medium. Add the onions to the pan and begin cooking over mediium heat. Add a little (not too much) salt to the onions, cover and turn the heat to low and cook for about 30 minutes, stirring every now and then. The onions should be deeply caramel in color and look almost like a confit or jam (good and soft. Put caramelized onions on a plate to cool completely.

For the crust

  1. Roll out your pie dough to fit an 8-inch spring form pan. Here's the thing, you def will need one and a half for this and sometimes even two sotre bought crusts. You don't want to roll the dough too thin and have the quiche bleed through all over your oven, and this is a deep dish egg pie so you want to make sure the crust comes all the way up the sides. What I do is roll two together to make it extra huge and then press into the springform, the overhang up the sides you simply fold over to make the sides double thick, which will support the quiche out of the pan.

To make the egg custard

  1. Now you should preheat the oven to 425 and make sure the bototm rack is accessible. When onions and bacon are completely cooled, begin making your egg custard filling. this is the easy part. Place all the custard ingredients in a blender, top on and blend that shit up. Start on low speed and increase and blend for about a minute. You want it to be frothy and light AF.

Now onto assemby and baking

  1. First, put the springform pan on a peice of foil and run the foil up the sides (in case there is spillage). Spread HALF the onion mixture on the bottom of the pie crust, and sprinkle with HALF of the bacon. Sprinkle 3/4 cup of the cheese over the bacon and onions. CAREFULLY and SLOWLY pour HALF the egg mixture in. Repeat with the other half of the oinions, bacon and egg mixture...not the cheese.

  2. Carefully put the quiche on bottom rack of oven and bake for 15 minutes. After 15 minutes, turn the heat down to 325. Continue baking for about an hour. After an hour, sprinkle the remaining cheese on the top and continue baking for another 30-40 minutes. Remove quiche from oven and let it cool completely, and I mean completely. Refridgerate overnight is you can, and up to three days, before rewarming gently and enjoying.