2346. GLUTEN-FREE CRUSTLESS BACON and PARMESAN QUICHE

1 medium onion, chopped
8 ounces of smoked bacon, chopped
8 eggs
1 cup of freshly grated parmesan cheese
1 cup of heavy cream
2 tablespoons of fresh basil, chopped

Preheat your oven to 325. Heat a fry pan over medium and add the chopped bacon to the pan. Fry this until it’s cooked through but not yet crunchy. Remove from the pan, reserving the bacon fat in the pan to fry the onions. Once you’ve got all the bacon out of the ban, pour off all but 1 tablespoon or so of the bacon fat and add the chopped onion to the pan. Fry the onion, stirring occasionally, until it is softened, about 6 or 7 minutes. Grab a pie tin and spread out the bacon and onion over the bottom. Crack and beat the 8 eggs in a mixing bowl, and then add in the cream, the basil and the parmesan and mix it all together well, and then pour this over the bacon and onions in the pie tin Transfer this to the oven to bake, uncovered, for about half an hour. To check if it’s done after half an hour, just dip a fork into the center of the quiche down to the bottom. If it comes out clean, your quiche is ready. If it comes out covered in egg, then toss that quiche back into the oven for a few more minutes to finish cooking.


bacon recipe courtesy of: John D Lee, Chiang Mai, Thailand, on HubPages