Bacon and Gruyere Cheese Quiche
1 store-bought single pie crust (I bought the one in the foil pan in the freezer section)
1 tbsp. unsalted butter
1 Tbsp olive oil
1 c. medium diced yellow onion
6 farm fresh eggs
¾ c. heavy cream
¾ lb. bacon, cooked and chopped
1 c. shredded Gruyère cheese (if you can't find your cheese grater, you can chop it up into very small pieces)
- Preheat oven to 375.
- Brush edge of pied crust with olive oil
- Bake pie crust until edge is dry and light golden, about 10-15 minutes.
- Meanwhile, cook bacon until crispy. Chop into bite sized pieces
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper. Saute until onions are translucent and no longer crispy.
- In a medium bowl, whisk the eggs and cream together.
- Add onion, bacon, and Gruyere cheese.
- Add 1/2 teaspoon salt and 1/4 teaspoon pepper and mix together.
- Pour mixture into crust. If you have any leftover quiche mixture, line a muffin tin with enough wrappers for the leftover mix and fill each 3/4 full.
- Bake until center of quiche is just set, 35 to 40 minutes. Muffin tin will be done earlier, so check after about 25 minutes. Overcooking will "cook out" the Gruyere flavor.
- Serve warm or at room temperature.
- Enjoy leftovers within a few days or freeze for later.