Caramelized Onion & White Cheddar Quiche with a Bacon Crescent Crust

Enjoy a savory, flavorful French-inspired dish with this Caramelized Onion and White Cheddar Quiche with a Bacon Crescent Crust! Serve this quiche at your next gathering or make it as a delightful breakfast at home!

Start by preheating your oven to 350 ° F. Then, add oil, salt and onions to a pan over medium heat and sauté to create a caramelized onion flavor that will enhance the taste of your quiche. Continuously stir as you cook the onions for 10–15 minutes, until tender and golden brown. Remove your onions from the pan and set them aside to cool.

Next, start preparing your crust by rolling out the crescent dough and pressing it into a pie pan, ensuring the entire pan is covered evenly. Sprinkle herbs of rosemary and thyme and finely chopped and cooked bacon over the dough, pressing it into the crust before baking it.

Then, whisk your dairy ingredients together, combining eggs, cream and milk in a separate bowl. You can also choose dairy-free options as an alternative! Add to the mixture by tossing in shredded cheddar cheese, chopped green onions and salt and pepper to taste. Pour the liquid over the pie crust and bake for 45 minutes to an hour, checking occasionally, until the top is lightly golden brown.

To ensure your quiche is cooked to perfection, use a toothpick to check that the egg mixture is solid and that the crust is firm. Allow the breakfast quiche to rest for 10 minutes before slicing and serving. Voilà! You have a cheesy, protein-packed pie with bold flavors.

Prep Time:  5 minutes   |    Cook Time:  1 hour, 15 minutes   |    Total Time:  1 hour, 20 minutes   |    Servings:  8

Ingredients:

• 1 tablespoon  Carlini  Pure Olive Oil
• 1 ½ cups sliced yellow onion
• 2 teaspoons ground  Stonemill  Sea Salt Grinder, divided
• 2 8-ounce packages  Bake House Creations  Crescent Rolls
• 5 slices  Specially Selected  Thick Sliced Hickory Smoked Bacon, cooked crispy and finely chopped
• ½ teaspoon finely chopped fresh rosemary
• ½ teaspoon finely chopped fresh thyme
• 10  Goldhen  Large Eggs
• ½ cup  Countryside Creamery  Heavy Whipping Cream
• ¾ cup  Friendly Farms  2% Milk
• 8 ounces  Specially Selected  Aged Reserve White Cheddar, shredded
• 2 tablespoons chopped green onions
• ½ teaspoon ground  Stonemill  Peppercorn Grinder

Directions:                                   

1. Preheat oven to 350°.
2. In a medium sauté pan, heat oil over medium heat. Add onions and 1 teaspoon of salt. Cook for 10-15 minutes until soft and medium brown, stirring occasionally. Remove from pan and allow to come to room temperature.
3. Unroll the crescent dough and press into a 9-inch pie pan to form an even layer, covering the entire pan. Sprinkle evenly with the bacon, rosemary and thyme and press into dough.
4. In a large bowl, whisk together eggs, cream and milk until thoroughly combined. Stir in cheddar, green onions, remaining 1 teaspoon of salt and pepper.   Pour into prepared crust and bake for 45 minutes to 1 hour or until filling is set. If crust starts to brown, cover with aluminum foil or crust protector.
5. Remove from oven and allow to rest for 10 minutes before serving. Can be kept chilled for up to 4 days and reheated when served.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen