This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 cup
shredded sharp cheddar cheese
Utensils
Large Skillet
Large Bowl
Step 1
Preheat the oven to 425°F. When the oven is preheated, place the pie crusts in the oven, directly on the rack, and bake for 15 minutes. When baking is complete, remove pie crusts from oven, transfer to sheet tray and set aside. Reduce oven temperature to 350°F.
Step 2
Place a medium skillet over medium heat. Once hot, add the bacon and cook until crisp and golden brown, about 5 minutes. Transfer to a paper-towel-lined plate to cool. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low, then add the onions and cook stirring often until lightly browned, about 5 minutes. Remove from heat and set aside.
Step 3
Assemble the hand mixer attachment on the power base, then install the whisk.
Step 4
In a large bowl, add the half-and-half, eggs, salt, and pepper. Press power to begin mixing on speed 1 and then gradually increase to speed 3. Mix until evenly combined, about 2 minutes.
Step 5
Evenly distribute the onion and bacon between the crusts. Then top each with ½ cup of cheese and the prepared egg mixture. Transfer the sheet tray with quiches to the oven. Bake for 40 to 45 minutes, until eggs are set in the center.
Step 6
When cooking is complete, remove the quiches from the oven. Cool for 15 minutes before slicing and serving.
Preheat the oven to 425°F. When the oven is preheated, place the pie crusts in the oven, directly on the rack, and bake for 15 minutes. When baking is complete, remove pie crusts from oven, transfer to sheet tray and set aside. Reduce oven temperature to 350°F.
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 cup
shredded sharp cheddar cheese
Step 2 of 6
Place a medium skillet over medium heat. Once hot, add the bacon and cook until crisp and golden brown, about 5 minutes. Transfer to a paper-towel-lined plate to cool. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low, then add the onions and cook stirring often until lightly browned, about 5 minutes. Remove from heat and set aside.
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 cup
shredded sharp cheddar cheese
Step 3 of 6
Assemble the hand mixer attachment on the power base, then install the whisk.
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 cup
shredded sharp cheddar cheese
Step 4 of 6
In a large bowl, add the half-and-half, eggs, salt, and pepper. Press power to begin mixing on speed 1 and then gradually increase to speed 3. Mix until evenly combined, about 2 minutes.
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 cup
shredded sharp cheddar cheese
Step 5 of 6
Evenly distribute the onion and bacon between the crusts. Then top each with ½ cup of cheese and the prepared egg mixture. Transfer the sheet tray with quiches to the oven. Bake for 40 to 45 minutes, until eggs are set in the center.
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 cup
shredded sharp cheddar cheese
Step 6 of 6
When cooking is complete, remove the quiches from the oven. Cool for 15 minutes before slicing and serving.
2
pre-made pie crusts, refrigerated
225g
bacon, cut into 1/4-inch pieces
1
large sweet onion, thinly sliced
3 cups
half-and-half
8
large eggs
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
120g
shredded sharp cheddar cheese
2
pre-made pie crusts, refrigerated
8 ounces (half of 1 package)
bacon, cut into 1/4-inch pieces
