Caramelized Onion Quiche

• 1 (14.1 oz) pkg refrigerated piecrust
• 3 large sweet onions, slice ( about 1 1/2 lb)
• 2 T olive oil
• 1/2 cup fresh flat leaf parsley
• 6 cooked bacon slices, crumbled
• 2 cups (8 oz) shredded Gruyere cheese
• 1 1/2 cups half and half
• 4 large eggs
• 1/2 t salt
• 1/4 t freshly ground pepper
• 1/4 t ground nutmeg

1. Preheat 425. Unroll piecrusts; stack on a nightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10 inch deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and film with pie weights or dried beans. Place pan on a foil lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack about 15 minutes. Reduce oven temperature to 350
2. Meanwhile, cook onions in hot oil in large skillet over medium-high heat, stirring often, 15-20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
3. This together half and half and next 4 ingredients; our over cheese
4. Bake at 350 for 40-45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

piecrust, sweet onions, olive oil, flat leaf parsley, bacon, gruyere cheese, eggs, salt, ground pepper, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/caramelized-onion-quiche-53098561 (may not work)