Make this gluten free caramelized onion bacon quiche when you wish to serve your guests or to bring to a potluck. It makes a high-end restaurant-quality presentation.
Make the flaky pie crust dough as instructed in the above link just using 2-3/4 cup of the dry mixture. If making a full recipe, divide the dough into two pieces and wrap each in plastic wrap. Chill the dough for at least 30 minutes or freeze for several days. To defrost, leave out at room temperature until just pliable but still cold.
Add 2 tablespoon bacon grease, oil, or a combination of both to the same large skillet. Heat over medium heat and add the onion. Season with 1/4 teaspoon salt and pepper to taste; sauté 20 - 30 minutes or until creamy, no longer wet, and slightly golden in color. (Sweet onion takes longer for the liquid to evaporate.)
Sprinkle the top of the onion with ground thyme, add 5 slices of bacon back to the skillet, reserving one slice for garnish, and continue to sauté for an additional 10 minutes until the onion becomes a little more golden in color. Set aside to cool.
Once the crust is cool, add the onion-bacon mixture to the top of the crust and pour the coconut-egg mixture on top. Move the onion-bacon mixture around a little to allow the coconut-egg mixture to be distributed evenly. Sprinkle with the remaining bacon pieces and a little black pepper.