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Place an oven rack in the center of the oven, then preheat to 400°F. Halve, peel, and thinly slice the onion. Wash, dry, and thinly slice the chives. Grate the grand cru on the large side of a box grater.
Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 11 to 13 minutes, or until cooked through and crispy. Reserving the sheet pan, transfer to a paper towel-lined plate. Discard the foil.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.
Crack the eggs into a large bowl; add the cream (shaking the packet before opening) and beat until smooth. Add the cooked bacon (crumbling into pieces before adding), cooked onion, and half the grated grand cru. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated grand cru; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until lightly browned and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives. Enjoy!
Place an oven rack in the center of the oven, then preheat to 400°F. Halve, peel, and thinly slice the onion. Wash, dry, and thinly slice the chives. Grate the grand cru on the large side of a box grater.
Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 11 to 13 minutes, or until cooked through and crispy. Reserving the sheet pan, transfer to a paper towel-lined plate. Discard the foil.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.
Crack the eggs into a large bowl; add the cream (shaking the packet before opening) and beat until smooth. Add the cooked bacon (crumbling into pieces before adding), cooked onion, and half the grated grand cru. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated grand cru; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until lightly browned and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives. Enjoy!
Tips from Home Chefs