Bacon and Cheddar Quiche

Bacon and Cheddar Quiche

Dough for 1 pie crust or a pre-baked pie shell
8 strips bacon, cooked crispy and crumbled
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon dried leaf thyme
1/2 cup frozen, chopped onions, thawed
1/8 teaspoon ground pepper
1 1/2 cups shredded sharp Cheddar cheese, divided

If using dough, place dough in a 9-inch pie plate. Trim edges if necessary, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake crust at 375 degrees for 10 minutes.
In a small bowl, whisk together the eggs, milk, thyme, onions and season with the ground pepper. Add 1/2 cup of the cheese and mix. Pour into the baked crust. Crumble bacon over the top then sprinkle with the Cheddar cheese. Bake at 375degrees for about 30 minutes or until quiche filling is set and top is lightly browned.