- 1 piecrust
- 6 strips bacon
- 2 small yellow onions
- 6 ounces cheddar cheese, grated
- 4 large eggs
- 3/4 cup half-and-half
- 1/4 teaspoon smoked paprika
- kosher salt and black pepper
- optional – a few pinches of ground chipotle pepper
Heat oven to 375° F. Form the piecrust into a 9-inch pie plate or tart pan. Place on a baking sheet.
Cook the bacon in a non-stick skillet. Reserve a few tablespoons of the bacon grease. Set cooked bacon aside.
Cook the chopped onions in the reserved bacon grease on medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Transfer the onions to a large bowl. Cut the bacon into small pieces and it to the onions. Add the grated cheese to the onion/bacon.
In a medium bowl, whisk together the eggs, half-and-half, paprika, and optional chipotle pepper, and ¼ teaspoon salt. Stir this into the onion mixture.
Pour the mixture into the crust. Bake until a knife inserted in the center comes out clean, and the crust is golden brown, 35 to 40 minutes. Let sit for 5 minutes.