Quiche Lorraine my way

Hi everyone it's chef ava marie here I got a new quiche using Smithfield bacon for #shakeitup contest. It uses bacon, German beer cheddar and caramelized onions.
My tip is to wrap pie ends with foil so it won't burn as it bakes. An old wives tale.
So I hope you enjoy this on a Sunday brunch and get baking

Quiche Lorraine my way
1 frozen pie crust like marie calendars
1 onion thinly sliced
2 tbl olive oil and butter
Salt, pepper and a tsp of poultry seasoning
1 block German style beer cheese grated
2 eggs
1 cup half and half
3 slices bacon cooked and chopped into bits
Method
Preheat oven to 375
Place frozen pie crust onto cookie sheet set aside.
In a large skillet over medium heat and add butter and oil and saute onion and add seasonings and cook for 12 minutes or until golden brown and it develops a deep golden color. Then let cool as you make the egg mixture.
In a medium bowl beat eggs and half and half together with a whisk until creamy. Set aside.
To assemble quiche start by layering with caramelized onions and then top with grated cheese and top off with bacon then pour egg mixture over the quiche and bake for 45 minutes or until golden brown and crispy on top test with a toothpick and let cool completely for 15 minutes before eating

Tip I find that the German beer cheese is a soft cheese and is easy to melt. I got this at grocery outlet South San Francisco California and you'll be amazed how much you'll save. Only 4 days in store shelves