Bacon Quiche

Funny how I let everyone know that I’m not the biggest breakfast eater and what are my last two entries about??  Ok, maybe the morning meal isn’t soooo bad.  This fancy looking dish is surprisingly easy and is sure to impress!!  It gives all women an excellent excuse to ‘do brunch’ and have bottomless mimosas!!  …at least that’s what I do.  Even if I’m by myself 😉 *note champagne glass in background…xoxo

The Starting Lineup

  • 1 pie crust (unbaked, premade is fine)
  • 8 eggs
  • 1 package bacon
  • 2 onions (yellow or sweet), sliced
  • 1/3 cup green onions, sliced
  • 1 small red bell pepper, chopped
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups heavy cream
  • 2 Tbsp butter
  • Salt & pepper, to taste

In large pan, melt the butter then add in all the onions.  This may seem like a lot of onions, especially once sliced, but after you let them caramelize in that butter for about 20minutes they’ll reduce way down.  Stirring ever so often, the onions will develop a nice golden brown color and the natural sweetness will come out.  Transfer the caramelized onions to a dish and set aside to cool.

*preheat oven to 400degrees*

In same skillet that you cooked the onions, add in the bacon and cook to desired doneness.  I personally prefer mine crispy, but to each their own!  Once finished, chop up and also set aside to cool down.

Now to get the baking dish ready!  Again, you can make this your own.  I prefer a springform pan for mine, while others like the look of a deep dish tart shell or pie pan.  Whichever you decide to go with is fine.  Take out your pie dough, roll out with a light dusting of flour if necessary, and gently press into the pan of your choosing.

In a large bowl, beat the eggs with the heavy cream and S&P.  Add in the rest of the ingredients to the egg mix (cooked onions & bacon, green onions, red bell and cheese).  Pour entire bowl directly into the unbaked pie crust.

To avoid spillage, place your quiche onto a rimmed baking sheet.  Cover the top of your dish lightly with aluminum foil.  Allow to bake for 45-50 minutes.  Remove the foil and continue cooking for another 10-15 minutes.  The quiche should just be just slightly jiggly if anything once time is up.  If still very wet looking, continue to cook checking often.  *all ovens can be different.

Remove from oven and cover lightly with the foil for 15 minutes, till ready to eat.  The quiche will continue to set.

If using a springform or tart pan, remove sides and display on a pretty cake stand.  Cut into pie like wedges and enjoy!!

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