Double-Crust Onion Quiche

SUBMITTED BY: Ruth Lee

"'In summer, our electric farm fencing business keeps us hopping, and I tend to fix quick meals like this hearty pie for husband Doug and me,' relates Ruth Lee of Troy, Ontario. 'I keep pie pastry on hand in the refrigerator or freezer just for this dish.'"

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 eggs
2 cups shredded sharp Cheddar cheese
1 large onion, quartered then sliced
4 bacon strips, cooked and crumbled
salt and pepper to taste
1 Pastry for double-crust pie (9 inches)

DIRECTIONS

In a mixing bowl, beat the eggs. Add the cheese, onion, bacon, salt and pepper; mix well. Line a 9-in. pie plate with bottom crust. Add egg mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top.
Cover edges loosely with foil. Bake at 375 degrees F for 10 minutes. Remove foil; bake 20-25 minutes longer or until the crust is golden brown. Refrigerate leftovers.