Bacon, Gruyere and Carmalized Onion Quiche

You never thought of me as a savory kind of baker, did you? Well, prepare to be shocked.

Once a week, I have to figure out one egg dinner. Weird, right? Not really if you have five chickens that each produce and egg a day. Not to complain or anything, I love having the chickens. Our five girls are the cutest thing ever.

When you usually think of chickens, you think of hundreds of white hens laying eggs filled with hormones in an artificial lit warehouse. I'm pretty sure our chickens get treated better than my dogs...

The girls have all day to roam free on our acre and a half, eating bugs and what not. That is the true definition of free range organic. At night, they tuck themselves in and we just close their coop door. Aww, so adorable. 

Have you ever seen a chicken run? Hilarious.

Beautiful dough. I have loved every crust so far from the Flour cookbook. They are all so flaky and delicious.

I used this crust a few days after I made it. It's okay to place in the freezer tightly wrapped.

Hmm... bacon. I had pigs once, they got stolen. I'll tell that story some other time.

Caramalizing onions is so easy. Place sliced onions in a saute pan with a tablespoon of melted butter. Cook, stiring occasionally, on medium heat until they look like the picture below.

What's nice about farm fresh eggs is the color difference. Not only do the shells range from brown to green, but the yolks of the eggs are so much more ORANGE.

Before

After

Bacon, Gruyere and Caramelized Onion Quiche
(Crust adapted from Flour)

Crust:
1 cup all purpose flour
2 tsp sugar
1/2 tsp salt
9 tablespoons cold butter, cut into 8 pieces
1 egg yolk
2 tablespoons cold milk

Directions:
1. Using a stand mixer fitted with the paddle attachment, blend flour, sugar, and salt. Stop mixer and spread the butter on top. Mix on low speed for 45 seconds.
2. In a small bowl, wisk together egg yolk and milk. Stop mixer and add the wet ingredients. Mix for 1 minute.
3. Place dough on a floured work surface and roll out; place in a pie pan and chill for at least 4 hours.

Egg Filling:
12 eggs
1/2 cup milk
10 pieces of cooked bacon, chopped
1/2 red onion, caramelized
10-15 slices Gruyere
Salt
Pepper

Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, wisk together eggs and milk. Add the bacon and onions.
3. Cut about 2/3 of the cheese into small squares, add them to the eggs, then salt and pepper.
4. Fill the crust with this mixture, then top with remaining slices of Gruyere.
5. Place on a baking sheet and cook for 40 minutes or until the quiche is no longer liquid inside.