Bacon-Cheese Quiche

Ingredients:
1 store-bought pie crust, frozen
1 tablespoon unsalted butter
2 cups medium-sized yellow onion, diced
salt and pepper
6 large eggs
3/4 cup heavy cream
3/4 lb. bacon, cooked and crumbled
1 cup shredded Gruyere cheese (4 oz.)
(I added red pepper, diced)


Directions:

1. Cook bacon and drain on paper towels.  Let cool and crumble.  Set aside.
2. Preheat oven to 375.  In a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8-10 minutes. (I also added the diced red peppers at this time.)  
3. In a medium bowl, whisk together eggs and cream.  Add onion, (red peppers), bacon, and cheese and season with 1/2 tsp. of salt and 1/4 tsp. of pepper. 
4. Whisk to combine, and pour into pie crust.  Bake until center of quiche is just set, 40-45 minutes.  Serve warm or at room temperature.  (To store, refrigerate cooled quiche, tightly covered, up to 3 days.)

*Everyday Food Magazine, December 2011