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Double-Crust Onion Quiche

"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."
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    6-8 servings

Ingredients

  • 4 large eggs
  • 2 cups 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

  • 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.
  • 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.

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Reviews

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Average Rating:
  • ms11145
    Mar 4, 2018

    I have been making this recipe since it first was published in 2003. Since i like serving this on Meatless Mondays, I do omit the bacon. I serve it with fruit and a side of pinto beans. I also caramelize the onions. While this step takes longer, it is well worth the time.