Traditional French recipe from the mountain regions of France. I’ve had this recipe since at least the late 1970’s and in all that time, it’s still a keeper.
- 3 small eggs
- 1 cup heavy cream
- 1/2 cup grated sweet onion
- 8 strips bacon, cooked and crumbled
- 3/4 cup parmesan cheese, freshly grated
- 1 tablespoon butter
- 1 quiche pastry dough, prepared (or single pie crust)
Preheat oven to 350 degrees for the quiche.
In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again.
Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that.
Pour cream mixture over all.
Dot the top with small bits of butter.
Place the pan on a cookie sheet or other drip pan and into a preheated oven.
Bake at 350 degrees until domed and light brown.
Cool 1/2 hour before cutting and serving.