1
In a medium skillet over medium heat, cook the diced bacon until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate.
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2
Spread the cooked onions evenly in the pre-baked crust. Sprinkle the crisp bacon and shredded Gruyère cheese evenly over the onions. Pour the egg and cream mixture over the top.
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3
Place the quiche on a baking sheet and bake at 325°F for 45-55 minutes, until the custard is set and the top is light golden.
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