Make Bacon and Cheese Quiche
A gifted quiche...
Earlier this year, I was home recovering from a minor surgery and a friend came over to keep me company. This friend is a wonderful cook and one of those people who loves to entertain and makes it appear effortless. She arrived at my door with a freshly baked quiche, cookies and tea. I had somehow made it this far in life with limited exposure to quiche, but I like eggs and I like cheese, so I dove right in. My friend’s quiche was made with ham and cheddar and it was delicious. She was generous enough to leave me the leftovers, so I was able to enjoy several good meals.
Multiple servings of quiche later, I decided I wanted to try my hand at making my own quiche. For my first attempt, I was aiming for super-easy and used a pre-made crust. I went searching for a recipe and found this one from Pillsbury that seemed like a good launch pad for experimentation.
What follows is a how-to for the Bacon and Cheese Quiche I ended up making. I think this is probably the easiest way a quiche can be made. I might even go so far as to call this a lazy person’s quiche.
- 1 pie crust, pre-made or homemade
- 4 eggs
- 1 cup milk or half and half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
- 3/4 cup bacon pieces
- 1/4 cup Parmesan, grated or shredded
- 1 tablespoon onion, chopped
- Preheat the oven to 350 degrees.
- Grease pie pan and place crust in it. Flute the edges of the crust.
- In a bowl, whisk the eggs with the milk (or half and half), salt and pepper until combined.
- Layer shredded cheddar, bacon, Parmesan and onion evenly in the crust.
- Pour the egg mixture into the crust.
- Bake 40-50 minutes. Quiche is done when a knife inserted comes out clean.
- Using a pre-made crust, dried chopped onion and prepared bacon pieces (found in the salad dressing aisle at most grocery stores) makes this recipe quick to prepare and dirties fewer dishes. But, fresh ingredients can be easily substituted.
- There are many ways to modify quiche. Experiment with adding your own preferred ingredients – different cheeses, meats, vegetables, spices or even seafood.
- I have found that Bacon and Cheese Quiche freezes well. Slice and separate the pieces so that they’re easy to remove once frozen. Then wrap the pie pan in a layer of plastic wrap, followed by a layer of foil, and put the pie pan directly into the freezer.