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BackstoryI'm still working on getting the consistency of the quiche correct (playing around with the amount of cream, baking times/temps). AND I have a sneaking suspicion that my old-ass oven in my old-ass apartment is not the best. I always have to keep things in the oven longer than most recipes dictate. In addition, I'm a horrible baker so haven't dared to make a homemade crust. I will try my friend's pie crust recipe soon and if it works, maybe I'll add it, but for now, I'm going to be lame and use the Pillsbury ready-made pie crust.
- 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).