Sunday, December 14, 2008


On Fridays we have breakfast for dinner and quiche was on the menu a couple days ago. I really like this quiche - it's so easy and good and 3 out of the 5 of us liked it. (Nina and Sophie were the dissenters, but honestly Nina was in a fussy mood - on a good day I think she would have ate it.)


6 slices of bacon, crisply cooked and crumbled (about 1/2 cup)
1 cup shredded Swiss cheese
1/3 cup finely sliced green onion or finely chopped onion
4 eggs
2 cups half and half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 baked pie crust (recipe below)

Preheat oven to 325. Mix together cheese, bacon, and onion and spread evenly in the baked pie crust. In a medium bowl beat eggs slightly; beat in remaining ingredients. Pour into the pie crust. Bake for 50 minutes to 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Baked Pie Crust for Quiche (this is for a 10" pie crust)
-thanks to Betty Crocker for this recipe :)

1/2 cup shortening
1 1/3 cup flour
1/2 teaspoon salt
3 to 4 tablespoons ice water

Preheat oven to 400 degrees. Cut shortening into flour and salt until it resembles small peas. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. Gather dough by hand into a ball. Shape into a flattened round. Roll out on a floured surface, dusting with flour as needed. Roll pastry into a 12" round (or 2 inches more than the pie plate you are using). Fold pastry into fourths and place in pie plate. Unfold and ease into plate, pressing firmly against bottom and sides. Trim overhanging edge of pastry 1 inch away from the rim. Fold and roll pastry under, even with plate and flute edges or press with the prongs of a fork. Prick bottom and sides of the crust thoroughly with a fork. Bake for 10 - 12 minutes or until golden.

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