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1
Preheat oven to 400 degrees. Preheat a cookie sheet or upside down cast iron pan.
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2
Parbake pie crust by lining uncooked pie crust with parchment paper and filling with pie weights or uncooked dry beans.
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3
Bake atop cookie sheet or cast iron pan for 10-15 minutes, or until golden brown.
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4
While crust is baking, mix together eggs and milk until thoroughly combined.
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5
Add onion powder, pepper and nutmeg.
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6
Sweat onions in oil/butter until soft.
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7
Sprinkle with salt while cooking to prevent browning.
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8
If they get a little brown, that is okay.
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9
Remove onions from heat and set aside.
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10
Shred cheese, if necessary.
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11
You should have 8 ounces total of shredded cheese. The weight is AFTER shredding.
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12
Mix shredded cheese with flour.
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13
Remove crust from oven.
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14
Fill with onions, bacon, cheese in that order.
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15
Pour egg/milk mixture over fillings until crust is full (just below the crust edge). DO NOT OVERFILL!
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16
(If you have extra custard mix, you can cook it in small Pyrex ramekins with a bit of cheese for a crustless mini-quiche.)
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17
Cover edges of pie crust with foil to prevent over-browning. Remove this foil for the last 10 minutes of baking.
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18
Bake at 400 degrees for 30 minutes on the preheated cookie sheet or cast iron pan.
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19
Allow to cool slightly before serving.
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20
This can also be served cold for brunches or breakfast.
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21
To reheat in the microwave, place 1 slice on a plate; cover with paper towel; warm on 70% power for 1-2 minutes.
