Quiche

Balsamic Glazed Onion Quiche with Bacon and Asiago to be precise.

I love quiche. It may be one of my favorite foods. There are so many ways to prepare this wonderfully simple dish making it a great go-to dish for nights when I'm feeling lazy. Twenty minutes of preparation with ingredients I generally have around is great. Quiche is also wonderful for using up leftover ingredients cluttering up the fridge.

Ingredients:

5 Large Eggs

1 Cup Cream*

1.5 cups Grated Asiago cheese

2-3oz crumbled cooked bacon**

2tsp Dried Thyme

2tsp Kosher Salt

1 tsp crushed/minced garlic

1 Medium Yellow Onion

3 Tbsp Balsalmic Vinegar

1 Cup Water

2 tbsp Extra Virgin Olive Oil

Fresh Ground Pepper to taste

1 prepared pie crust

1. Preheat oven to 375 degrees Fahrenheit.

2. Saute onions in olive oil until lightly browned. Once browning starts add water and vinegar to the pan, scraping the bottom of the pan to remove the brown bits. Allow the onions to simmer on medium-low heat until all the water has been cooked out and the onions are soft.

3. While onions are cooking combine eggs, cream, thyme, garlic, salt and pepper in a bowl and whisk together.

4. Sprinkle the bottom of the prepared pie crust with about 2/3 of the Asiago Cheese. On top of the cheese distribute the bacon evenly. Once the onions are done cooking add those on top of the bacon.

5. Pour the egg mixture over the layers of cheese, bacon and onions into the pie crust. Sprinkle the top with the remaining cheese.

6. Set uncooked quiche onto a sheet pan and place on a middle rack in the preheated oven.

7. Cook for 30-40 minutes until quiche has puffed up and a toothpick comes out clean.

8. Allow the quiche to cool for at least 5 minutes before cutting.

*I used light cream but whatever milk or cream you have around will work.

**For tonight I used pre-cooked packaged bacon, makes preparation easier and faster and I feel like it tastes good enough. If I were having guests I would definitely cook 3-4 slices of bacon and use that instead.

Note: Check the quiche periodically. If the crust starts to brown too much cover the exposed crust with foil.