Classic Quiche
Shopping List
- Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked piecrust
- 8 slices bacon
- 1 medium onion, thinly sliced
- 4 eggs, beaten
- 1 cup half-and- half or light cream
- 1 cup milk
- 1/4 teaspoon salt
- Dash ground nutmeg
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 1 tablespoon all-purpose flour
Instructions
Preheat oven to 450F. Prepare and roll out pastry for single-crust Pie. Line a 9-inch pie plate with pastry. Trim; crimp edges as desired. Line unpricked pastry with a double thickness of foil. Bake, uncovered, in the preheated oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Cook onion in reserved drippings over medium heat more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325F.
Meanwhile, in a 10-inch skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion in reserved drippings over medium heat until tender, drain.
In an 8 cup glass measuring cup or a medium bowl, stir together eggs, half-and-half, mil, salt, and nutmeg; stir in crumbled bacon and onion. In a medium bowl toss together cheese and flour; add to egg mixture and mix well.
Pour egg mixture into the hot baked pastry shell. Bake in the 325F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.
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