Ingredients
1/2 cup parmesan/romano cheese
1 onions, cut in half & finely sliced
6 large eggs
4 slices bacon, cut into small cubes or 1/4 cup pancetta
6 sundried tomatoes (if dry, soaked in hot water for over an hour), finely chopped
1 cup milk
1 pie shell
2 tbsp extra virgin olive oil
thyme (optional)
Preparation
Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package).
Let cool. Leave the oven on and lower heat to 325. In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process). Cook the bacon/pancetta until crispy and leave to cool.
Meanwhile, whisk eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture. Pour the mixture into the pie shell and cook for 30-40 minutes.
Stick a toothpick in the middle of the quiche. If it comes out clean, it’s ready.
