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Caramelized Onion, Bacon and Swiss Cheese Slab Quiche

Prep 45 min
Total 1 hr 35 min
Servings 8

Whether you’re hosting Sunday brunch, bringing a dish to someone else’s house or just need enough quiche to get you through the week, this “made-for-a-crowd” slab version will do the trick. MORE + LESS -

Ingredients

tablespoons butter

medium onions, thinly sliced

box Pillsbury™ refrigerated pie crusts, softened as directed on box

eggs

1 1/2

cups half-and-half

teaspoons chopped fresh thyme leaves

1/4

teaspoon salt

1/4

teaspoon pepper

cup chopped cooked bacon (12 slices)

1 1/2

cups shredded Swiss cheese (6 oz)

Steps

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1

In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onions to coat with butter. Cook 8 to 10 minutes, stirring occasionally, until just starting to brown.
2

Reduce heat to medium-low. Cook 15 to 20 minutes longer, stirring well every 5 minutes, until onions are deep golden brown.
3

Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crust from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
4

Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
5

In large bowl, beat eggs, half-and-half, thyme, salt and pepper with whisk. Sprinkle bacon, cheese and caramelized onions on top of pie crust. Carefully pour egg mixture over top.
6

Bake 20 to 25 minutes or until knife inserted in center comes out clean and crust is golden brown. Let stand 5 minutes before serving.

Prebaking the crust helps to ensure the bottom will be browned when the quiche is done cooking. When pressing the dough into the pan, make sure to seal any holes, otherwise the custard will leak underneath the crust and it may stick to the pan.