Quiche Lorraine

Gluten-free pie crust

12 ounces bacon

1/2 sweet onion, julienned

4 eggs

1 cup heavy cream

2 cups whole milk

6 ounces finely grated Comté cheese, divided

1/4 teaspoon salt

1/4 teaspoon black pepper

Preheat the oven to 350 degrees.

Line the bottom of a 9” springform pan with parchment paper. Spray with nonstick spray. Line the pan with the crust. Refrigerate while you prepare the filling.

Bake the bacon for 10-15 minutes until it is crispy. Once the bacon has cooked, set the bacon aside and pour the fat into a skillet. Once the bacon cools, crumble it.

Lower the oven temperature to 325 degrees.

Heat the bacon fat over medium heat. Add the onions. Cook, stirring often, until they have caramelized. Once the onions have browned, drain and set aside.

Combine the eggs, cream, and milk in a blender. Process until the mixture is homogeneous. Add the salt, pepper, and half of the cheese. Process until the pieces of cheese are tiny.

Pour 1/3 of the egg mixture into the prepared crust. Sprinkle half of the bacon and half of the onions on the egg mixture. Stir the remaining egg mixture. Pour half of it into the prepared crust. Sprinkle the remaining bacon and onions over the egg mixture. Pour the remaining egg mixture into the pan. Sprinkle with remaining cheese.

Bake for about 1 hour 15 minutes, until the center giggles very little.

Let the quiche cool for at least an hour before cutting. If you cut it too soon, it will be watery.