Bacon And Sun Dried Tomato Quiche

• 1/2 cup parmesan/romano cheese
• 1 onions, cut in half & finely sliced
• 6 large eggs
• 4 slices bacon, cut into small cubes or 1/4 cup pancetta
• 6 sundried tomatoes (if dry, soaked in hot water for over an hour), finely chopped
• 1 cup milk
• 1 pie shell
• 2 tbsp extra virgin olive oil
• thyme (optional)

1. Preheat oven to 400 degrees.
2. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package).
3. Let cool. Leave the oven on and lower heat to 325. In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process). Cook the bacon/pancetta until crispy and leave to cool.
4. Meanwhile, whisk eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture. Pour the mixture into the pie shell and cook for 30-40 minutes.
5. Stick a toothpick in the middle of the quiche. If it comes out clean, it's ready.

parmesanromano cheese, onions, eggs, bacon, tomatoes, milk, pie shell, extra virgin olive oil, thyme

Taken from www.epicurious.com/recipes/member/views/bacon-and-sun-dried-tomato-quiche-51194001 (may not work)