This is a great recipe to make when you have any kind of leftover veggies. I absolutely LOVE this quiche. My children aren't big fans of me adding the veggies, but if I dice them really small, they usually don't complain TOO much. ;) This quiche reheats well so leftovers for breakfast or lunch are great! Also, you can bake the quiche and freeze it for later. Just cover it with aluminum foil and reheat at 350 degrees until warmed through...probably 45 minutes or so.
Recipe from CovCom Cooks!...can y'all tell this is one of my favorite cookbooks?!??!
Ingredients:
1 9in pastry shell, unbaked
8-10 slices bacon, diced
1 onion, thinly sliced
1 cup grated Swiss cheese (can substitute Gruyere)
4 eggs, slightly beaten
3/4 cup milk
3/4 cup heavy whipping cream
1/2 tsp salt
1/4 tsp cayenne pepper
Freshly ground pepper
Freshly ground nutmeg
Preheat oven to 450 degrees. *Prick holes in pastry shell and bake for 5 minutes. Reduce heat to 350 degrees.
Fry bacon in small skillet. Remove with slotted spoon and drain on paper towel. Place onion in skillet, and saute in bacon grease over medium heat until golden. Drain grease. Spread onion, bacon, and grated cheese in partially baked pastry shell.
Combine eggs, milk, cream, salt, cayenne, pepper, and nutmeg in medium bowl; mix well. Pour into pastry shell. Place pie plate on a cookie sheet and bake at 350 degrees for 30-45 minutes or until custard is golden brown and firm, and knife inserted in center comes out clean.
Happy Cooking and Happy Easter!
