Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 2 medium onions, thinly sliced
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 8 eggs
- 1 1/2 cups half-and-half
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped cooked bacon (12 slices)
- 1 1/2 cups shredded Swiss cheese (6 oz)
Instruction
- In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onions to coat with butter. Cook 8 to 10 minutes, stirring occasionally, until just starting to brown.
- Reduce heat to medium-low. Cook 15 to 20 minutes longer, stirring well every 5 minutes, until onions are deep golden brown.
- Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crust from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
- Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
- In large bowl, beat eggs, half-and-half, thyme, salt and pepper with whisk. Sprinkle bacon, cheese and caramelized onions on top of pie crust. Carefully pour egg mixture over top.
- Bake 20 to 25 minutes or until knife inserted in center comes out clean and crust is golden brown. Let stand 5 minutes before serving.
