Double-Crust Onion Quiche |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
In summer, our electric farm fencing business keeps us hopping, and I tend to fix quick meals like this hearty pie for husband Doug and me, relates Ruth Lee of Troy, Ontario. I keep pie pastry on hand in the refrigerator or freezer just for this dish. Ingredients:
4 eggs |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 large onion, quartered and sliced (about 1-1/2 cups) |
4 bacon strips, cooked and crumbled |
salt and pepper to taste |
pastry for double-crust pie (9 inches) |
Directions:
1. In a bowl, beat the eggs. Add the cheese, onion, bacon, salt and pepper; mix well. Line a 9-in. pie plate with bottom crust. Add egg mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top.
2. Cover edges loosely with foil. Bake at 375° for 10 minutes. Remove foil; bake 20-25 minutes longer or until the crust is golden brown. Refrigerate leftovers. Yield: 6-8 servings.
|
|