Ingredients

1 200g frozen pastry sheet (defrosted)
Filling
1 large onion
2 slices thin-cut bacon
20g butter
1 tablespoon maple syrup
Sauce
2 eggs
50ml milk
50ml fresh cream
Salt and pepper
2 tablespoons freshly grated Parmigianino Reggiano cheese (or processed grated cheese)

Method

Pre-heat the oven to 200°.

Cut the onion in half ands slice thinly following the grain. Dice bacon into small chunks.

Heat butter in a frying pan and sauté bacon. Add onions, salt, and pepper and cook over medium heat for 10 minutes. When onions are slightly coloured, add maple syrup and sauté, turning off the heat when onions become caramelized. Allow to cool.

Mix eggs, milk, and fresh cream in a bowl and add salt and pepper, to taste.

Roll out the pastry sheet until it is 2-3 mm thick, spread into the pie bowl, cut off excess dough. Using a fork prick holes all over the bottom of the pastry

Spoon the bacon mix into the pastry, and then cover with the sauce. Top with Parmigianino Reggiano cheese and bake at 200° for 20 minutes, then at 160° for 5 minutes.

The quiche is done when the top is browned.

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