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This recipe shines in a homemade crust, but I admit to keeping a few frozen ones on standby for unplanned meals. This recipe makes one deep dish pie and is always a crowd pleaser.
• 4 large eggs
• 1 cup heavy cream
• ¼ cup grated parmesan
• 4-5 slices cooked bacon, broken into pieces
• 5 oz. shredded cheese
• ½ medium onion, diced and sautéed for a few minutes until transparent (optional)
• 1 pie shell
Preheat oven to 400°. Beat the eggs and cream in a bowl until well mixed and set aside. Place both cheeses, bacon pieces and onions in a pie shell and spread out evenly. Pour egg mixture over ingredients. Bake for 15 minutes at 400 then lower temp to 375 and cook for another 25 minutes or until the top is golden brown.
Tip: You can put just about anything in a quiche, so try subbing the meat and shredded cheese for other combinations like deli ham and cheddar or sliced turkey breast and Monterey Jack. Just leave the base of eggs and cream the same and add the parmesan for texture. And if you choose to add veggies, make sure you quickly sauté them first to release moisture, lest you end up with a watery quiche!
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