Caramelized Onion & Bacon Quiche

8 slices of bacon (½ package), cut into pieces
1 Tbs butter
2 large yellow onions, coarsely chopped
8 eggs, beaten
1 ½ cups heavy cream
½ tsp salt
¼ tsp pepper
1 cup shredded Gruyere or Swiss cheese
1 cup shredded sharp white cheddar cheese
1 unbaked deep dish pie crust

In a skillet, cook bacon until crisp. Remove bacon from pan, reserving 1 Tablespoon of grease in the pan. Discard any additional grease and let bacon sit on paper towels to absorb excess grease. Add butter to the bacon grease in the pan. Heat pan over medium-low heat. Stir in onions and cook for 20-30 minutes, until onions are caramelized to a deep golden brown.

Preheat oven to 400°F.

In a large bowl, whisk together eggs, cream, salt, and pepper. Stir in cheeses, bacon, and cooked onions. Pour egg mixture into pie crust, using a spatula to even out bacon and cheese in the crust.

Bake for 30 minutes, using a pie crust shield to cover edges of crust. Check top of quiche: if center is browned, cover entire quiche loosely with foil. Reduce oven to 350°F and bake for 20-30 minutes longer, until center is mostly set; it will continue to firm while sitting. Let quiche sit at room temperature for at least 15-20 minutes before cutting and serving.

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