Bacon, Egg & Cheese Quiche

• Meat

  • 3/4 lb Bacon

• Produce

  • 1 Yellow onion, large

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Your favorite single pie crust recipe or our classic single pie crust, prepared

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Cabot alpine cheddar, grated
  • 3/4 cup Heavy cream
  • 1/4 cup Milk, whole

Found on kingarthurflour.com

Description

Ingredients

• Your favorite single pie crust recipe or our Classic Single Pie Crust, prepared
• 3/4 pound bacon
• 1 large yellow onion, peeled
• 2 tablespoons butter
• salt and pepper
• 3/4 cup heavy cream
• 1/4 cup milk (whole, low-fat, or skim, your choice)
• 6 large eggs
• 1 1/2 cups grated Cabot Alpine Cheddar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

• Preheat the oven to 375°F. Roll the prepared crust into a 12 circle (to fit a 9 pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool. To make the filling: Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up. Dice the onion into medium-sized pieces (about 1/2). Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to brown. Remove it from the heat and set it aside. In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt, and pepper. Pour the mixture into the pie crust. Dont overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired. Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.  Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers. Yield: one 9 quiche.

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