Easy Bacon and Cheese Quiche |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Original recipe calls for a 3 oz bottle of bacon bits rather than fresh-cooked bacon. This is what I have been looking for; I love quiche, but most have spinach or asparagus and DH does not like that part... *Note: It may look like the egg mixture will not fit in the crust after the cheese is added; I took out about 1/2 a cup of cheese, poured the egg in and then sprinkled the remaining cheese on top using a fork to mash the cheese down into the egg mixture. Filled the crust perfectly and it did not overflow.* Ingredients:
5 -6 pieces bacon, cooked and crumbled |
1/2 cup onion, chopped |
5 ounces swiss cheese, shredded |
3 ounces parmesan cheese, grated |
1 (9 inch) deep dish pie shells, frozen |
4 eggs, lightly beaten |
1 cup half-and-half cream |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
4. Bake in preheated oven for 15 minutes.
5. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.
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