Bacon And Sun Dried Tomato Quiche

1. 1

   Preheat oven to 400 degrees.

2. 2

   Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package).

3. 3

   Let cool. Leave the oven on and lower heat to 325. In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process). Cook the bacon/pancetta until crispy and leave to cool.

4. 4

   Meanwhile, whisk eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture. Pour the mixture into the pie shell and cook for 30-40 minutes.

5. 5

   Stick a toothpick in the middle of the quiche. If it comes out clean, it's ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.