Bacon Onion Pie

A savory bacon and onion pie that skips the pastry dough entirely. Instead, Italian-style bread crumbs mixed with melted butter get pressed into a pie plate and chilled into a crisp, crunchy crust. Layered with crumbled crispy bacon and butter-sauteed golden onions, then filled with an egg and evaporated milk custard and topped with cheddar, it bakes into something like a quiche with a crunchier edge.

The bread crumb crust is simpler than pastry and adds a toasty, buttery crunch that traditional pie dough doesn’t have. Chilling it for 30 minutes sets the butter so the crust holds its shape during baking.

Evaporated milk in the custard makes it richer and silkier than regular milk without the extra liquid that can make a quiche watery.

Kitchen Tips

• Press the bread crumb mixture firmly and evenly up the sides. Thin spots crack during baking.
• Cook the bacon until truly crisp. Soft bacon turns chewy and rubbery in the custard.
• Saute the onions until golden, not just translucent. That browning adds sweetness that balances the salty bacon and sharp cheese.
• The pie is done when the center is just set with a slight jiggle. It firms up as it cools.

Variations

• Add a layer of sauteed mushrooms between the bacon and onion for extra depth.
• Use Swiss or Gruyere instead of cheddar for a more classic quiche flavor.
• Sprinkle fresh chives or thyme over the top before baking.