Do you love Quiche? I sure do! Hubby’s favorite saying when it comes to Quiche is that real men don’t eat Quiche. Sound familiar? It’s the title of Bruce Feirstine’s best seller by the same name, a tongue-in-cheek book satirizing stereotypes of masculinity. When we do a fancy brunch for Easter or Mother’s Day or whatever the reason, I like to include a Quiche, while making sure there are plenty of “manly” dishes to offset the feminine foods. I haven’t a clue as to what makes Quiche on the feminine food radar, but whatever. I adore Quiche. Fortunately, so does Kiddo. I say we should all eat Quiche!
Bacon and Cheese Quiche
1 refrigerated Pie Crust
4 Eggs, slightly beaten
1 cup Half-n-Half
1 Pinch Kosher Salt
1 Pinch Black Pepper
1/2 cup Swiss Cheese, shredded
1/2 cup Mild Cheddar Cheese, shredded
1/4 cup Parmesan Cheese, grated
2 tablespoon Red Onion, chopped
8 Bacon Slices
Remove 1 pie crust from package, let set on counter for 20 minutes as directed.
Heat oven to 350 degrees. Roll out pie crust and place in a 9-inch glass pie plate. Set aside.
In a medium bowl, lightly beat eggs. Add Half-N-Half, season with salt and pepper. Whisk mixture to blend. Set aside.
In another bowl, mix together the cheeses. Set aside.
Finely chop the red onion, set aside.
Stack bacon slices, cut into small pieces. Fry chopped bacon in a skillet until crisp and golden. Remove bacon from the skillet with a slotted spoon and drain on paper towels.
Layer bacon, cheese blend and onion in the crust-lined pie pan. Pour egg mixture over the top.
Bake in the heated oven for 45 minutes or until knife inserted in the center comes out clean.
Remove Quiche from oven and let stand for 5 minutes before cutting into pie wedges for serving.