This quiche is a great brunch recipe (or any mealtime) and is farmer approved! My husband doesn’t remember me making one of these before but I have. He loved it and so did the kids.
I used my favorite sharp cheddar cheese for this – Cabot Seriously Sharp but any type of cheese would do!
As with any pie I like to cover my crust with aluminum foil to prevent it from getting over cooked. You can also use a crust shield if you have one.
Bacon and Cheese Quiche
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 8
Ingredients
- 1 refrigerated pie crust, softened as directed on box
- 1 cup milk or half and half
- 6 eggs, slightly beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 slices bacon, cooked and crumbled
- ½ of a medium sized onion, chopped
- 2 Tablespoon butter
- 1 cup Sharp Cheddar cheese, shredded
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Place pie crust in 9-inch glass pie plate and prick with a fork. Par-bake the crust for 10 minutes until lightly browned and remove from oven.
- While my crust is cooking I fry and crumble my bacon and saute my onions in the butter until the are just caramelized. You can do this in separate pans or sometimes I cook the onions and then fry the bacon back to back in the same pan.
- In a medium bowl, mix together the eggs, milk, salt and pepper; set aside.
- Layer bacon, onion and cheeses in pie crust and pour the egg mixture over top.
- Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges and serve
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