Bacon and Onion Quiche with Cheddar (Cowboy Quiche)

A deep dish delight packed with caramelized onions, bacon, and sharp cheddar cheese. Real cowboys eat this quiche.

1 deep dish pie crust
2 yellow onions, sliced
2 Tbsp. butter
8 slices bacon
8 whole large eggs
1½ cup heavy or half-and-half cream
sea salt
black pepper, freshly ground
2 cups sharp cheddar cheese, freshly grated

Fry the onions in the butter in a large skillet over medium-low heat for at least 15-20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.

Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40-45 minutes. Remove the foil and continue baking for 10-15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

Remove from the oven and allow to sit for 10-15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Makes 10 servings.