Do you ever get those days where you just don’t want to wake up? Today was one of them. Usually I’m up by 6:00-6:30 every day but today wasn’t one of those days. With the last day of school being tomorrow I think my body thinks it’s appropriate to be sleeping in. Yeah, not gonna happen. Even though I am so excited to have all my kids home with me. Here is a little history on my kids, I have 3 boys; Jaiden who is 10, Keagen who is 8 and Avery who is 6. Then we have our little princess Nova who is 1 and a half. They are a handful but they are my life.
I wish cooking for my kids was as easy as it is cooking for my husband or myself. Since when have kids become so picky? I am lucky though that at least one of mine will eat tomatoes. It’s not much but it’s one less kid I have to lie to about what is in their dinner. Avery would be one of my pickiest. He would always ask whats this red stuff or green stuff. I finally started to tell him that it was seasoning and he would eat it. Now he asks and I tell him its seasoning and I think he caught onto my game because he wont eat it if I say that anymore, darn, time to find a new game.
Have any of you guys tried quiche before? If not, you’re missing out! Growing up my mom used to make this a lot for my dad and me. She always made these bigger breakfasts and quiche was a staple monthly. They pretty much are an egg bake stuffed in a pie shell. There are so many possibilities as to what you can put in them. Bacon is always good, but bacon is good in everything. Some people like to put spinach, peppers, mushrooms. This quiche is your oyster my friends, run with it!
This quiche in particular has nummy caramelized onions and bacon all shoved inside and binded by 2 full cups of sharp melty cheese. Ugh, cheese. Pretty much the reason for my being. LOVE IT! Now I don’t know how you guys take your eggs but whenever mine are scrambled or baked I always pour or dunk mine in syrup. Yeah its different but its amazing, so give it a try! Now onto this beautiful mess! This quiche is a thicker one, you will definitely need a deep dish pie tin or a tart dish otherwise this bad boy will be over-flowing!
Recipe Source: The Pioneer Woman
1 unbaked pie crust, enough for a deep dish pan
2 medium yellow onions, sliced
2-3 Tbs butter or margarine
8 slices bacon
8 large eggs
1 1/2 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper
In a skillet, add butter and onions. Saute on medium-low heat for at least 15-20 minutes, stirring occasionally, until caramel in color. This may take longer, be patient and make sure not to burn. If they seem to be getting crispy turn down your heat. Low and slow is key. When caramelized, set aside to cool.
In same pan fry up your bacon until no longer pink but not crispy. You can either cut up before you fry or after. When done, transfer to a paper towel lined plate to cool and drain.
Pre-heat oven to 400. In a large mixing bowl whisk together the eggs, cream and salt and pepper. Then add the onions, bacon and cheese, set aside.
Unroll your pie crust and place into tart or pie tin. Pour your egg mixture inside. Lightly cover with foil and place in oven on a rimmed baking sheet in case of an over flow. Bake for 40-50 minutes and then check. If your center is still jiggly then bake for another 10 minute and check after that and repeat if the same. After center is set, remove foil and let bake another 10 minutes or until the topping is slightly golden.
Don’t worry if this puffs up and looks like its way over the pan, once it cools it will deflate. Cut and serve!