I often shy away from making a quiche because of the tricky "blind baking" that's required for the crust ahead of time but I'll be getting around that today on cooking at home by using dried Panko breadcrumbs instead when I make a simple bacon, onion and cheddar cheese quiche.
Preheat the oven to 350 degrees and slowly crisp up 8 slices of bacon in a large pan on the stovetop.
While you're keeping your eye on that, dice 1/4 cup onion, grate 1 1/2 cups cheddar cheese, optionally chop 1 Tbs of fresh thyme and then use a mixing bowl to combine 6 large eggs with 2 cups of half and half and a crack of black pepper and whisk it up.
Once the bacon is crisp, drain it on paper towels and then add a generous 1/2 cup Panko breadcrumbs to a mixing bowl and add 2 Tbs of the rendered bacon fat and mix to combine.
Then pour off all but 1 - 2 Tbs of the rendered bacon fat and saute the diced onion to soften and add the optional thyme if you're using it.
While you're keeping your eye on the onion, add the breadcrumbs to a 9 - 9 1/2 inch pie dish and press that down, crumble and add the crispy bacon, and then spread the cooked onion over the top of that and sprinkle the grated cheese over the top of that and then carefully add the custard and place the pie dish onto the center rack of the 350 degree oven.
That's going to take just about 35 - 40 minutes to bake.
It will puff up quite a bit when it's baking, and it will be the tiniest bit jiggly in the center when it's done, and then let it cool down to room temperature.