Caramelized Onion Quiche

1. 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. 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. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.