Dixie Fixins Sweet Maui Onion Quiche

A rich, velvety quiche filled with crisp bacon, caramelized onions, sharp cheddar, and the savory flavor of Dixie Fixins Sweet Maui Onion Dip Mix.

Ingredients

Crust

1 1/4 cups unbleached all-purpose flour, divided

1/2 teaspoon salt

1 tablespoon sugar

10 tablespoons cold butter, diced

1/4 cup vodka

1/4 cup ice water

Filling

8 slices bacon, cooked until crisp and crumbled

1 large onion, diced

2 tablespoons butter

8 large eggs

1 1/2 cups half-and-half

1 packet Dixie Fixins Sweet Maui Onion Dip Mix

2 cups sharp cheddar cheese, grated

Black pepper to taste

Directions

Preheat the oven to 400°F.

For the crust, pulse 1 cup of the flour with the salt, sugar, and diced butter in a food processor until the butter is pea-sized. Add the remaining flour and pulse 4 to 5 times.

While pulsing, slowly add the vodka and ice water just until the dough comes together. Roll out the dough, fit it into an 8-inch pie pan, crimp the edges, and refrigerate while preparing the filling.

Cook the bacon in a heavy skillet until crisp. Transfer to a paper towel and carefully remove the excess bacon grease.

Add the butter and diced onion to the skillet. Cook for 10 to 15 minutes, stirring occasionally, until caramelized.

In a large bowl, whisk the eggs, half-and-half, Dixie Fixins Sweet Maui Onion Dip Mix, cheddar cheese, and black pepper. Stir in the caramelized onion and bacon.

Pour the filling into the chilled pie shell. Place the pie pan on a sheet pan and bake for about 45 minutes, or until the filling is fully set and the crust is golden brown.

Cool for 10 minutes before slicing.

Helpful Note: To freeze, cool the quiche completely, wrap it twice in plastic wrap, and freeze level for up to 1 month. Thaw unwrapped in the refrigerator for 12 to 24 hours. Reheat at 350°F for 15 to 20 minutes, or until warmed through.