Sue, this quiche is wonderful. I live about 45 minutes from an Alsatian community, and I do love their style of cooking. The quich was rich in flavors. The bacon and parmesean are a great combination. I used a Texas 1015 sweet onion (just now coming to our markets). Really and truly, this made a wonderful luncheon dish. I copied the recipe and it has now gone into my T&T Cookbook. Thanks for sharing!
How big dis pie crust suppose to be?
This is wonderful. I used 2% milk and didn't miss the extra fat. I used a blender to whip the eggs and milk to a froth and pureed the onions (started with chop) at the same time. Beating the eggs to a froth is what makes this so special, the quiche texture is so different than other recipes. I made this into 8 mini-tarts instead of a large quiche. They froze and reheated perfectly.
I could feel my arteries clogging with every with every bite, but I didn't care because this is so good! I changed the heavy cream for light cream because I purchased the wrong one, but I don't think the texure or taste suffered. It was simple to make, very tasty, and packs well for lunch. My DH wants to know when I'm making it again. Thanks for posting!