|Bacon, red onion, green chile pepper, and cheddar cheese quiche.|
Quiche makes a great breakfast. I try and make this at least once a week, for the kids to eat before work or school. Quiche keeps well in the fridge and they eat it warmed in the microwave or cold if their rushed for time. I follow Betty Crocker's Quiche Lorraine recipe with a few changes. I use my regular pie crust recipe cut in half. After filling the quiche pan with the dough, we place a sheet of parchment paper firmly into the bottom of the pan, then we add about 1/2 cup of rock salt to the parchment paper to keep the dough from getting bubbly. I used to poke the crust with a fork but the parchment paper and rock salt make the hole punching redundant. We rebag the rock salt. Swiss cheese is not a family favorite here, so we use cheddar cheese and/or Pepper-jack
8-10 slices of bacon of crisply baked bacon
1 cup cheddar cheese
1/3 cup red or yellow onion
2 cups half and half
3/4 tsp salt
1/8 tsp. cayenne pepper
fresh ground black pepper
Prepare 1/2 pie crust recipe, after you roll out the dough, press firmly into the quiche pan.
Bake the crust for about 12 minutes, remove parchment paper and rock salt. After the crust is baked, sprinkle bacon, cheese and onion in bottom of pastry pan. Beat eggs spices with the half and half and pour over the bacon, onion and cheese. Bake at 425 for 15 minutes, lower temp to 300 and cook an additional 30 minutes or until the quiche passes the clean knife test.
Stephen this looks wonderful! We are always looking for something different for breakfast and I bet this would make a great lunch for me.ReplyDelete
Thank you Colleen. Forgot to mention that I bake my bacon for the Quiche. I put the bacon on a large sided cookie sheet and put the bacon in the oven while the bread is baking. Takes about 10-15 minutes at 425, no turning required.ReplyDelete