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Cheese and Bacon Quiche
Published January 03, 2017
(Kris Schoels)
What better a way to feed a large group for brunch than with a quiche? This recipe from A Taste of Virginia Tech cookbook is not only delicious and easy to make- it can also be made the night before and heated up right before your guests arrive.
Cook Time:50 min
Prep Time:20 min
Total Time:1 hours10 min
Servings: 8
Ingredients:
1 (9 inch) Pie crust
5 Ounces uncooked bacon
4 Ounces grated Emmentaler cheese
3 Eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg
Preparation:
Preheat oven to 400 F.
Roll the pie dough into a large circle and place into a pie dish. Flute the edges decoratively. Place wax paper on top of the dough, lay dry beans or pie weights on it and bake for 12-15 minutes. Remove wax paper and beans, let cool.
Decrease the oven temperature to 350 F.
Dice the bacon and cook in a small skillet until crispy. Remove bacon with a slotted spoon and place on a plate lined with a paper towel to drain.
Whisk together the eggs, cream, milk, salt, pepper, and nutmeg in a large bowl. Evenly spread out the bacon and cheese on the cooked pie crust. Pour egg mixture on top.
Bake for 35 minutes or until a knife comes out clean and the filling is evenly set.
https://www.foxnews.com/food-drink/cheese-and-bacon-quiche