bacon and cheddar quiche

prep: 15 MINUTES | cook: 1 HOUR 15 MINUTES | total: 1½ HOURS | serves 8

I give Josh full credit for coming up with this tasty savory pie, which is pretty much my boys’ dream breakfast. The smartest thing about it is that it calls for ready-made puff pastry, which you can find in the freezer aisle of just about any grocery store. All you have to do is line a pie pan with the crust, whisk together the filling, and let it bake until set. It’s a shoo-in as a brunch dish, is great for dinner, and, because it freezes so well, makes for a great Cooking It Forward dish (see here). We often make two at a time and either save one for later or take to friends.

6 slices bacon

1 tablespoon unsalted butter

2 small yellow onions, cut into ¼-inch slices

¾ teaspoon kosher salt

4 large eggs, beaten

1 cup heavy cream

½ cup grated Parmesan cheese

1¼ cups shredded cheddar cheese (see Note)

2 tablespoons Dijon mustard

¼ teaspoon freshly ground black pepper

Tabasco sauce (optional)

1 sheet (half 17-ounce package) frozen puff pastry, thawed according to package instructions

2 scallions (white and green parts), thinly sliced

1 Set a large skillet over low heat. Lay the strips of bacon in the skillet and cook until the bacon starts to buckle and curl. Use tongs to loosen the strips from the pan and flip to the other side. Continue flipping the slices every couple minutes as they cook until they are slightly crispy, 7 to 10 minutes. Keep in mind that the bacon will continue to cook as it cools. Transfer the bacon to a paper towel–lined plate to drain and cool to room temperature. Chop into small pieces.

2 Carefully discard all but 2 tablespoons of the bacon fat from the pan and place the pan over medium-low heat. Add the butter and onions and cook, stirring occasionally, until the onions are caramelized, 25 to 30 minutes. They should be soft, golden brown, and sweet. Season with ¼ teaspoon salt and set aside.

3 Preheat the oven to 350°F. Set aside a 9-inch pie plate.

4 In a large bowl, whisk together the eggs, cream, Parmesan, 1 cup of the cheddar, the Dijon mustard, remaining ½ teaspoon salt, the pepper, and a few shakes of Tabasco (if using). Stir in the caramelized onions and chopped bacon. Set aside.

5 Carefully line the pie pan with the puff pastry. Trim any overhang and use your fingers to gently crimp the edges. Pour the egg mixture into the pastry shell and sprinkle with the remaining ¼ cup cheddar.

6 Bake for 30 to 40 minutes, until the puff pastry is golden and the quiche is set. Check the quiche after 20 minutes; if the crust is browning too quickly, loosely cover it with aluminum foil. Let the quiche rest for 10 minutes, then slice into wedges and serve with the sliced scallions on top. If freezing, let the quiche cool completely, then store wrapped in plastic and foil for up to 1 month.

NOTE: You can substitute different cheeses for the cheddar: Gruyère and smoked Gouda are two of Josh’s favorites.