Caramelized Onion Quiche

Preheat oven to 350°F. Put the pie dough into a pie pan. Bake pie shell for 10 minutes, using the blind baking technique (see below). To blind bake, place a piece of parchment paper inside pie shell, and make sure it’s large enough to overlap up the sides. Cover the entire bottom of the parchment with beans. Put it into the oven. After 10 minutes of baking, remove crust from oven and beans and parchment paper.

While pie crust is baking, cook bacon in a skillet over medium heat until crisp. Then remove it from the skillet, crumble it and set aside. Drain skillet, reserving about 1 tablespoon of the bacon grease.

Chop mushrooms and onions and add them into the skillet with the reserved bacon grease. Cook over medium-high heat until onions start to caramelize. Remove from heat.

In a large bowl, beat eggs then add evaporated milk, salt, pepper, nutmeg and chopped rosemary. Mix well.

After the initial 10 minutes of baking, transfer the pie shell to a rimmed baking sheet (remove parchment and beans per note above) and cover the bottom of the shell with the crumbled bacon. Pour the egg mixture over the bacon and return the filled pie shell back to the oven.

Bake an additional 45 minutes, or until the eggs are set.