Bacon, Onion and Rosemary Quiche

Serves 4


6 extra large eggs
7-8 slices of thick cut bacon (I used Black
Forest Ham flavored uncured bacon from
Trader Joe’s)
1 nine inch flaky pie crust (either store
bought or homemade.)
1/3 C finely chopped yellow onion
1 ½ t of fresh chopped rosemary
1 ½ t kosher salt
½ t pepper
1 5 oz tub plain, low fat Greek yogurt
1 C 2% milk
Butter for greasing pie plate if not using a
ready-made raw crust


  • Preheat your oven to 375 degrees F. Cook the bacon in a pan until almost crisp. Remove and blot the extra grease. Cut into large chunks and set aside. Now cook the onion in the bacon grease until very soft. Remove with slotted spoon and set aside.
  • To prepare the crust, butter the inside and sides of a 9’ pie plate. Mix and then roll out the pie crust as directed on package and place in plate, fit inside the dish so it touches the bottom surface, then create pretty edges if desired. (I actually pull the top edge of the crust off mine, after it is cooked when I serve it, but I like having crust on the bottom.) Now sprinkle the cooked bacon and cooked onion on the bottom of the pie crust, distributing evenly.
  • In a large mixing bowl, combine the eggs, yogurt, milk, salt, pepper and rosemary. Whisk very, very well. Pour the egg mixture into the prepared crust, and cook in the oven for 45-50 minutes (I ended up cooking mine for 52 minutes,) until the gloss is gone on the center and it all has an even looking texture on the top. Remove and let sit for 5 minutes. Cut into crescents and serve!

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