Sunday, March 17, 2013

Bacon quiche

Why have I never made a quiche before? Don't let it's French nature make you think it's complicated.

I made a fritata a while back and I thought that quiche would be more or less the same just with a crust. No, no, no. This quiche was amazing, much better than a fritata. It was one of those times I was glad to live alone, so no one was around to see how much I ate.

I adapted a bacon quiche recipe because frankly, I wasn't willing to purchase two different milk products. What am I going to with all the leftover half and half and cream? Also, I'm just saying half and half is part cream and part milk, am I wrong here? So the simpler much Lacey version is below, so this might not be super authentic but I assure you, it was delicious.

Lacey's easy bacon quiche

1 frozen pie crust, 9" deep dish, thawed
5 eggs
1/2 pint light cream (aka 1 cup but the package at the store says a 1/2 pint)
2 Tb flour
8 strips of bacon, cooked, crumbled
1 cup shredded cheddar
1 cup shredded swiss
1 Tb of Tradder Joe's 21 seasoning salute *this is great in eggs but if you don't have a TJs around, you can substitute another seasoning blend
dash salt
dash pepper

Preheat oven to 350 degrees. Beat eggs and cream thoroughly. Mix in flour, cheeses, bacon and seasonings. Bake for 45-50 minutes, or until center of quiche is firm.
EDIT: I have recently moved and thus have a new oven. It bakes this same quiche in 25-30 minutes,  you definitely want to check the time the first time you make a quiche in your oven.

I cannon stress enough how good this quiche was. It does take quite a while to bake all the way through, mine was in the oven at least 45 minutes, so be prepared for that. Also, the pie crust will be really full, I spilled it all down the cabinet, my dog had a great morning licking it up while I was putting the quiche in the oven. The (very limited) leftovers are going to work for lunch tomorrow. Now, go be fancy and make yourself a quiche!

One strange thing that happened, possibly because it was so full, the crust popped right out of the plate! I've never seen that happen!