“Quiche,” we’ve heard real men don’t eat them, cowboys won’t eat them, but I say move over boys and leave yours for me! For those not familiar, quiche (pronounced keesh) is a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, and or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.
This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous gatherings and everyone raves about it!
1/2 lb bacon; sliced & cooked crisp
1/2 cup chopped red onion
1 tsp fresh thyme; chopped fine
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 (9 inch) deep dish frozen pie crust *Single homemade crust recipe at bottom
4 eggs, lightly beaten
1 cup half-and-half cream
1/4 tsp nutmeg
1/2 tsp Dijon mustard
1/2 tsp each of salt & pepper
Salt & pepper to taste
Preheat oven to 400*
Cook bacon until crisp. Remove with slotted spoon & set aside. Add onion to bacon drippings, cook on medium heat until they begin to brown, add thyme—cool slightly add salt & pepper to taste. Add onion, cheese and bacon to pie crust. In a small bowl mix eggs, half and half, nutmeg and Dijon. Pour this mixture over ingredients in pie crust.
Bake in preheated oven for 15 minutes. Reduce heat to 350* and bake for an additional 35 minutes, until top of quiche begins to turn brown. Remove from oven, cool for 15-20 minutes before serving. Makes 6-8 servings.
Homemade Single Crust
Worth the little extra effort, but with a food processor is a breeze. The results are buttery, flaky and perfect every time.
1 1/4 cup unbleached all purpose flour
1 stick butter; cold, cut into 1/2” cubes
1 tsp baking soda
1/2 tsp salt
3-4 Tbsp ice water with 1/2 tsp apple cider vinegar added
Pulse dry ingredients in food processor until combined. Add butter cubes, pulse until mix resembles course sand. Slowly add ice water vinegar until dough forms on side. Remove and place in plastic wrap, pat into a 1/2″ disk. Chill for at least 30 minutes. Remove from frig roll and place into 9” pie plate, crimp rim. Fill as instructed above.