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Caramelized Onion and Bacon Quiche ft. Pecan Pie Crust

Caramelized Onion and Bacon Quiche ft. Pecan Pie Crust

  • 60 minutes
  • 10 ingredients
  • Nut Pie Crust
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • 1 Diamond of California® Ready to Use Pecan Pie Crust
  • 5 eggs
  • 3/4 cup half & half
  • 2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup roasted red peppers, julienned
  • 1 cup yellow onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 4 bacon strips
  • 2 tbsp scallions, thinly sliced

The Steps

  1. Preheat oven to 375 degrees F. Heat a small saute pan on medium heat with 2 Tbl. olive oil. Add in yellow onion and 1 tsp. salt. Cook on low heat until onions become translucent and then caramelized. Set aside to cool.
  2. Cut bacon into ½” slices. Cook in a small saute pan on medium heat until crispy. Drain on paper towel and let cool.
  3.  In a bowl, whisk together remaining 1 tsp. of salt, black pepper, eggs and half & half.
  4. Evenly scatter the bacon, roasted red peppers, caramelized onions and scallions at the bottom of the Diamond of California Pecan Pie Crust. Pour egg mixture over top slowly.
  5. Place the quiche in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
  6. Bake for 35-40 min or until eggs are completely cooked. Cool on rack. This quiche can be served hot, cold or at room temperature.
RECIPE CONTRIBUTED BY CHEF KRISTEN BERLANGERO

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