Cream Cheese, Caramelized Onion and Bacon Quiche

Dude, fattening and scrumptious!

From Picky Palate

2 refrigerated 9-inch pie crust or frozen

1/2 pound bacon

1 large sliced white onion

8 eggs

1/4 cup milk

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces softened Cream Cheese
3/4 cup shredded cheddar cheese
2 tablespoons fresh chopped parsley
1/2-1 c. any fresh veggies (fresh green beans or zucchini, tomatoes anything)

The original recipe uses only one pie crust but it didn't fit in one for me.  I ended up putting all the good stuff in the one with half the egg mixture and the rest of the egg mixture in a second pie crust with nothing else in it for the kids. I also only used 4 oz of cream cheese when the original called for 5, and melting it first seems to be better than putting it in chunks because other wise they just stay that way, a chunk of cream cheese is not tasty in my opinion.  I also added fresh green bean which were awesome!

1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.

2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings. Add onions and any other veggies and cook, stirring until onions are golden and caramelized, and other veggies are tender about 15 minutes. (Add cream cheese to pan until melted. ) Remove from heat.

3. Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.

4. Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces if using chunks, if not pour extra veggies and melted cream cheese in. Pour eggs over and top with cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.