Crustless Quiche with Caramelized Onions and Bacon
Author:Toasted Pine Nut
2 tablespoons coconut oil
4 cups sweet onions, diced
½ cup pancetta, diced
5 eggs, beaten
1 ½ cups heavy cream
4 tablespoons whole grain mustard
8 ounces gruyere
salt and pepper
Cook onions in coconut oil over medium heat for about 20 minutes.
In a separate pan, cook pancetta until cooked through but not crunchy. Remove with slotted spoon and add to onions, cooking for an additional minute or two.
In a large bowl, whisk together the beaten eggs, cream, mustard and all but 1 cup of cheese.
Place 1/2 of the onion mixture in the bottom of a 9 inch pie plate and pour the cream mixture over the top. Place the rest of the onion mixture on top, pushing it down into the cream mixture. Top with cheese and sprinkle with nutmeg and salt and pepper.
Bake at 350º for 30-35 minutes until center is set. Let cool slightly before serving.