...and we're dancing quiche to quiche

step 1
You will notice the picture of the Quiche shown above was baked using a spring form pan as opposed to a pie dish. If you have a spring form pan that is about 9" in diameter, use that one. It will give your Quiche a whole new elegant "cheesecake" look.

Preheat your oven to 400F (200C). Grease the bottom and sides of your spring form pan. Roll out the sheet of pre-made pie dough and set it in the pan carefully, allowing the dough to come up the sides of the pan. Pat it down gently and poke holes at the bottom with a fork. Bake in the oven for about 15 minutes. Remove and allow to cool. Turn oven down to 350F (170C).

step 2
While crust is cooling, prepare your other ingredients. In a large fry pan, saute the bacon over medium high heat. Add a bit of the olive oil if needed. Saute for about 5 minutes and remove bacon to a holding dish. Do not discard the pan drippings.

step 3
In the same pan, add the onions, garlic, and olive oil and saute over medium high heat. Continue to saute until onions begin to caramelize and turn a nice light brown. Now add the chicken stock to deglaze the pan. Add the butter and continue to saute until most of the liquid is absorbed. Turn heat off and set pan aside.

step 4
In a large bowl, add the eggs and lightly beat them. Add the cream and other ingredients except the onions, bacon, and cheese. Stir ingredients until well mixed.

step 5
Now add the onions to the mixture and stir well. Next, add 3/4 of the cheese and stir well. Now add the remaining cheese to the bottom of the pie crust, making sure bottom is well covered and then sprinkle the bacon over the layer of cheese so that bacon is well distributed throughout the bottom. The cheese and bacon layer will help withhold moisture from reaching the dough, thus making for a crispier crust. Finally, pour mixture over the bacon and cheese. Wrap the outside of the spring form pan with foil so no leakage will occur during baking. Bake at 350 for about an hour or until you can stick a tooth pick in and remains dry when removed. Should your Quiche surface begin to brown to quickly, you can place a sheet of foil over it about halfway, removing it during the final 15 minutes

step 6
When done, remove from the oven and allow to set for about 30 minutes before removing the spring form ring. Touch and feel the surface to make sure it is solidifying during cooling. The crust sides will help keep the Quiche well shaped.

This Quiche can be served will a side salad of frizzy lettuce and butter lettuce leaves. A nice chilled white wine will work well as will a nice Riesling. Enjoy!