Ingredients
| 8 | slices HORMEL® BLACK LABEL® Bacon, cooked and crumbled |
| ½ | (14.1-ounce) package refrigerated pie crust |
| 1 | tablespoon olive oil |
| 1 | large onion, sliced |
| 4 | large eggs, lightly beaten |
| 1 | cup half-and-half |
| ½ | teaspoon salt |
| 1 | teaspoon pepper |
| 1 | teaspoon mustard powder |
| 2 | cups shredded sharp cheddar cheese |
Directions
Heat oven to 425°F.
Roll crust to 12-inch circle; fit into and up sides of 10-inch tart pan, cutting off excess. Line with parchment paper or aluminum foil and top with dried beans or pie weights. Bake 10 minutes; remove parchment and pie weights. Cool completely on wire rack.
Reduce oven temperature to 350°F.
In large skillet, over medium heat, heat oil. Sauté onion in hot oil 15 minutes or until caramelized, stirring often. Let stand 10 minutes.
Meanwhile, in large bowl, whisk together eggs, half-and-half and next 3 ingredients. Stir in cheese, onions and bacon.
Pour egg mixture into tart pan and bake 50 to 55 minutes or until eggs are set. Let stand 30 minutes.