- 1 9 inch pie crust
- 8 slices of cooked bacon, chopped
- 1/3 to 1/2 cup of chopped onion
- 4 eggs
- 1 1/2 to 2 cups cream (I usually do 1.5 cups cream and add a little milk, to lighten it up a bit)
- 1 cup of shredded Swiss cheese (I like a combination of Swiss, Parmigiano Reggiano, Asiago and I, of course, use more than 1 cup)
- salt and pepper to taste
Preheat oven to 425. Take pie crust out to sit at room temp for 15-20 minutes.
Combine eggs, cream/milk, salt/pepper in a bowl, whisk. Add cheese, onions, and bacon and combine together.
Place pie crust in pie dish and pour contents in.
Bake at 425 for 15 minutes, and then bake at 300 for another 30 minutes.
Let the quiche sit at room temp for another 10 minutes before serving (so it sets).
Serve with a light mixed greens salad (usually a light balsamic or lemon dijon vinagrette goes well with the richness of the egg, bacon and cheese).