Brunch has always been one of my favorite things.. Sitting on the patio on a Sunday morning after church with a mimosa. Relaxing and gossiping, about that girl you knew in high school who just got a nose job.
But really it's all about the quiche. Sure, you could order the thick, melt in your mouth ooey-gooey French toast but who wants the guilt or to exercise after that.. Especially in the stifling Southern humidity on a good hair day. Let me tell you, no one.
If your like me, not every Sunday can be spent with your favorite girlfriends day drinking. But you can definitely still have your quiche and eat it too.
Caramelized Onion & Bacon Quiche
1- 9 in. frozen pie crust
4 slices thick-cut bacon, chopped
1 T. butter
1/2 medium vidalia onion, sliced thinly
6 eggs, room temperature
5 oz. plain low-fat greek yogurt
1/2 c. grated parmesan cheese
salt & pepper
- Preheat oven to 375 degrees F. Remove pie crust from freezer and thaw for about 15 minutes.
- Prick bottom and sides of pie crust with a fork. Place pie crust in oven and par bake for 6-8 minutes.
- While crust is baking, sauté bacon in a skillet until crispy. Remove from pan leaving the bacon grease and drippings. Add butter and melt. Once melted, add the onion and cook until soft and caramelized, about 20-25 minutes stirring frequently.
- Mix the eggs and greek yogurt in a bowl until smooth and combined. Mixture should be thick and velvety. Add the cooled bacon, parmesan cheese, and the caramelized onions. Season to taste with salt and pepper.
- Pour egg mixture into pie crust and bake about 25-30 minutes or until custard is set firmly.
- Cool quiche for roughly five minutes before serving.
Bacon = Turkey Bacon
Butter = Cooking Spray
For any additional questions or tips feel free to email me or comment below.