Quiches are easy to make and take under an hour from start to finish, making them an ideal weeknight dinner item, and – the bonus – can be served hot or cold. Another good thing about quiche … the divine smell that fills the house. And to the person who coined the phrase about men and quiche I would point out that a basic quiche consists of bacon, eggs, cheese and looks like a pie — what’s not to love?
Pastry for 9-inch pie
8 slices bacon, cut into ½-inch pieces
¼ cup chopped green onions
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Cheddar cheese
6 eggs, beaten
1 cup whipping cream
½ tsp salt
Dash of white pepper
1/8 tsp ground nutmeg
Line a 9-inch quiche dish (any round pie dish will do) with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes, remove from oven, and gently prick with a fork. Bake an additional 5 minutes.
Mix together the Swiss and Cheddar and divide mixture in half. Sauté bacon and onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell. Top with 1 cup cheese and set aside.
Combine eggs, cream, salt, and pepper and 1/8 tsp ground nutmeg, stirring well. Pour mixture into pastry shell, and top with remaining 1 cup cheese. Sprinkle with nutmeg. Bake at 350° for 35 minutes or until set. Let stand 10 minutes.
- I use a pair of kitchen shears to cut up the bacon and onions.
- I find it’s worth the time to make a super-easy homemade piecrust instead of using a store-bought one.
- Better to undercook the quiche than to overcook it. It will set a bit during the cooling period. You can always put it back in the oven if needed.