Bacon, Egg & Cheese Quiche

Prep 30 mins. ∙ Cook 45 mins. to 55 mins. ∙ Makes One 9" quiche ∙ Source



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. Don't 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.

Nutritional Info

Serving Size 1/10th (135g)
Servings Per Batch 10
Calories 410
Calories from Fat 280
Total Fat 32g
Saturated Fat 16g
Trans Fat 1g
Cholesterol 180mg
Sodium 380mg
Total Carbohydrate 20g
Dietary Fiber 1g
Sugars 2g
Protein 12g