Caramelized Onion, Bacon, & Gruyere Quiche Lorraine

Servings: 8-10

For the Homemade Crust:

• BUBBL’R Blood Orange Mango, for serving
• 1 ¼ cup Flour
• ½ tbsp. Sugar
• ½ tsp. Salt
• ¼ cup Butter
• 3 tbsp. Olive Oil
• ¼ cup Cold Water

For the Filling:

• 1 medium Onion, thinly sliced
• 2 tbsp. Olive Oil
• 2 Garlic Cloves, minced
• 8 sliced Bacon, chopped
• 6 large Eggs
• ¾ cup Whole Milk
• ¼ cup Heavy Cream
• Pinch of Nutmeg
• 4 oz Gruyere, finely shredded
• ¼ tsp. Salt
• ¼ tsp. Black Pepper

1. To Make the Crust: Add the flour, sugar, and salt to a food processor. Pulse to combine.
2. Add the cubed cold butter and olive oil. Pulse 2-3 times to crumb-like texture. Add the water and pulse once more to combine.
3. Shape the dough into a 1” disk, wrap tightly in plastic wrap, then chill in the freezer for 30 minutes or fridge for 2 hours.
4. Preheat oven to 400F. Generously butter a pie plate to prevent sticking.
5. When ready to bake, roll out the pie crust on a floured surface to ¼” thick. Place over the prepared pie plate. Add dry beans into the center or poke with a fork to prevent puffing up. Remove the beans when done baking.
6. Bake 10-15 minutes, until set in the center.
7. To Make the Filling: Add the olive oil to a large skillet over medium-high heat. Add the onions to sauté 5 minutes. Add the bacon and cook another 8-10 minutes, until the bacon is crispy, and the onions are tender and browned.
8. Add the garlic to sauté 1 minute. Remove from heat to cool to room temperature.
9. In a large bowl, whisk the eggs, milk, cream, nutmeg, salt, and black pepper until smooth.
10. Stir in 3/4^th of the shredded cheese and onion mixture. Pour into the prepared pie plate, then top with the remaining shredded cheese.
11. Bake for 35-40 minutes, until set in the center and lightly golden on top.
12. Enjoy warm with BUBBL’R Blood Orange Mango Mingl’r for a complimentary refreshment!