A Taste of Virginia Tech, co-authored by Krista Gallagher and Kris Schoels, compiles 80 of the best recipes in and around campus, from the dining halls, to its tailgate parties- even dishes found in restaurants on Main Street.
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.
- 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
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.