Saturday, May 9, 2015

Simple Bacon and Cheese Quiche




















My Dad calls it breakfast pie.  And that's really what a quiche is right?  So simple and so delicious, you'll find this quiche to be one of your favorite go to recipes for any meal. The texture is light and fluffy...almost like a mousse.  And the crust is so buttery and flaky. You can use a store bought crust if you want to save time but make sure it is a deep dish pie crust.  Oh I know it has lots of cream and bacon but if you don't plan on eating the whole thing at one sitting, you should be just fine! LOL! 

Simple Bacon and Cheese Quiche 

1 deep dish pie crust (store bought or homemade, see below) 
1 tablespoon of olive oil 
1/4 cup of a yellow onion diced 
6 large eggs beaten 
1 1/2 cups of heavy cream 
1/4 teaspoon each salt and pepper 
1 cup crumbled cooked bacon 
1 1/2 cups Gruyere Cheese ( Swiss, Monterrey Jack, white cheddar, or your favorite) 

Preheat oven to 375 degrees. Place pie shell on baking sheet. 

In a small skillet heat olive oil and saute onions until just tender and set aside. 

Whisk eggs in a large mixing bowl. Add the heavy cream and continue to whisk until well blended. Stir in the onions, crumbled bacon, cheese, and salt and pepper. 

Pour mixture into your prepared unbaked pie shell and bake at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 5-10 minutes before serving. 


















Homemade Pie Crust

1 sticks (1 cup) very cold butter, cut into small cubes 
2 ½ cups of all purpose flour 
Dash of salt 
½ cup of ice water 
1 tablespoon of vinegar 

Add vinegar to ice water and set aside. In a large mixing bowl, add the flour and salt and whisk. Then add cubes of butter and mix using your fingers to blend together to make small pebbles. Mix in a little of the water and vinegar at a time until you get a nice dough. Work fast and do not over mix or your dough will be tough. Form in a circle and refrigerate for about an hour. Then roll out dough to fit a 9 inch deep dish pie pan (about 2-3 inches deep). Set aside for quiche. Do not bake prior.





















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