Caramelized Onion Quiche

Name: Caramelized Onion Quiche
Ingredients: 1 (14.1 oz) pkg refrigerated piecrust; 3 large sweet onions, slice ( about 1 1/2 lb); 2 T olive oil; 1/2 cup fresh flat leaf parsley; 6 cooked bacon slices, crumbled; 2 cups (8 oz) shredded Gruyere cheese; 1 1/2 cups half and half; 4 large eggs; 1/2 t salt; 1/4 t freshly ground pepper; 1/4 t ground nutmeg

11 ingredients

4 steps

Ingredients

1 (14.1 oz) pkg refrigerated piecrust
3 large sweet onions, slice ( about 1 1/2 lb)
2 T olive oil
1/2 cup fresh flat leaf parsley
6 cooked bacon slices, crumbled
2 cups (8 oz) shredded Gruyere cheese
1 1/2 cups half and half
4 large eggs
1/2 t salt
1/4 t freshly ground pepper
1/4 t ground nutmeg

Directions

1

Preheat 425. Unroll piecrusts; stack on a nightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10 inch deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and film with pie weights or dried beans. Place pan on a foil lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack about 15 minutes. Reduce oven temperature to 350
2

Meanwhile, cook onions in hot oil in large skillet over medium-high heat, stirring often, 15-20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
3

This together half and half and next 4 ingredients; our over cheese
4

Bake at 350 for 40-45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.