• 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.