My favorite Quiche

A quick & easy guide to making my favorite quiche!

A quick & easy guide to making my favorite quiche! Quiche is so much easier than people think, and it looks as though you have spent hours making it. One of my shortcuts is to use an already frozen pie crust purchased at the store. I always make two, one for now and one for the freezer. Saves a lot time in a morning when you don’t have time to make the whole thing or don’t feel like making a mess. Just thaw out for a few minutes, then bake it just like a fresh one, but sometimes it takes an additional 10 minutes or so to fully baked.

This recipe happens to have caramelized onions, bacon and cheese; however, you can change that up as much as you would like. If you only want veggies, try sautéing some mushrooms, asparagus and onions, with cheese, of course. Another option would be to try cooked sausage pieces and cheese; I might even add onion to this one, too. Experiment with the flavors that you and your family like. This is a no-fail recipe.

Ingredients for my favorite quiche. — Quiche mixing

My favorite quiche, ready to serve! — Quiche cutting 1 slice

Ingredients

2 prepared pie crusts (I use the frozen kind)

12 Slices of bacon (Tip: Bacon bits work just as well)

3 Cups of grated cheese (I usually use cheddar, but any grated cheese if you like a different flavor)

1/2 c minced onion

Butter to sauté the onions

6 Eggs

2 Cups heavy cream

¼ teaspoon salt

1/8 cayenne pepper (black pepper will work)

Preparation

Heat the oven to 425 degrees.
Take a fork and pierce the pie crusts in many places, and bake for 10 – 12 minutes. Take out and let cool for a few minutes.
If using sliced bacon, fry until crisp. Crumble the bacon and place half in each of the pie crusts. Sauté the onions in a small amount of butter, until they are browned and starting to caramelize. Add the onions on top of the bacon. Add the cheese on top of the bacon and onions.
In a separate bowl, whisk the eggs so they are well mixed, add the cream, salt and pepper. Mix until blended. Pour that mixture over each filled pie crust.
At this point, if I only want to bake one, I wrap the extra one with plastic wrap and then a double layer of aluminum foil, and immediately set in freezer for future use.
Bake the Quiche for 10 minutes. Reduce the oven to 350 and bake for an additional 30 to 35 minutes. Insert a knife in the middle to test for doneness. When the knife comes out clean, the Quiche is done. Let it rest for 10 minutes before cutting and serving.
Serves 6.