1 9-inch pie crust (we like to use prepared frozen crust)
1 SugarRoti Scrambled Egg Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
4 oz bacon, cut into ½-inch pieces
½ cup gruyere cheese, shredded (any of your favorite shredded cheese will do)
1 cup heavy cream
6 large eggs
1 medium serrano chili, finely chopped (remove seeds for a milder taste)
¼ cup fresh thyme, chopped
Preheat Oven to 375°F
Heat oil in a large saucepan over medium heat. Add SugarRoti Scrambled Eggs Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onion, bacon, serrano and sauté until bacon is cooked and any excess liquid has evaporated (10-20 min).
Unroll pie crust and press into a 9-inch pie dish, spread the onion mixture in the bottom of the crust and sprinkle with cheese. Whisk together eggs and cream in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with thyme (5 min).
Bake the quiche on a baking sheet until golden (20-30 min).