Sunday, August 15, 2010

Melinda's Quiche

I'm not exactly sure who Melinda is but she makes a darn good quiche and I'm inclined to give credit where credit is deserved!  I was so excited when my best friend's mom and friend, Mary, sent me some recipes she thought I might want to try.  This recipe immediately caught my eye for two reasons. First, it calls for a half a pound of bacon and second,  all of the directions were written in one step.  Could it be any easier (and tastier)?

My mother-in-law was staying with us overnight and I thought it was the perfect opportunity to try this dish. Quiche is a great breakfast to serve to house guests.  It's something that can be prepped and made ahead of time and heated up by the slice in the morning.

Melinda's Quiche
1 pie crust (I used Pillsbury but if you are feeling ambitious, Ina Garten's perfect pie crust recipe is great!)
1/2 lb bacon slices, chopped (You can use the Boar's head pre-cooked or lay your bacon on a broiler pan and cook for 20 minutes in a 400 degree oven.  This is how I always cook bacon.  Set it and forget it.
1 medium onion, thinly sliced or minced
1 cup whipping cream
1/2 cup milk
3 large eggs beaten
1/4 teaspoon fresh ground black pepper
1/2 tsp salt
1/4 teaspoon dry mustard (optional-I must have skipped over this ingredient when I was making the quiche last week!  It tasted fabulous without it but next time I will have to add it in!)
2 cups (packed) coarsely grated Gruyère cheese* or a mixture of parmesan and gruyere (An 8 ounce block of gruyere was about 2 cups shredded).

Cook bacon and crumble into pie shell.  Sprinkle cheese on top.  Mix remaining ingredients and pour into shell.  Bake at 375 for 45 minutes or until firm and brown.

*You can buy a block of gruyere cheese near the deli at your local supermarket.  If you bring it to the counter, they will shred it for you!

Prep ahead plan:  I cooked my bacon in the morning and left it in the fridge.  After the kids went to sleep I took 10 minutes to throw together the quiche and baked it!

Thanks for the great recipe, Mary!

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