Quiche is one of those meals you can throw together with anything you have lying around. That night you forgot to plan dinner? Quiche! That Sunday night when you just can’t get off the couch for more than 15 minutes? Quiche! Notice I didn’t even crimp the edges on mine. On the other hand, quiche can be a lovely dish to serve at a bridal shower or to guests. It’s so versatile.
Always keep a couple of pie crusts in the freezer, and you probably always have eggs in the fridge, so you’ve got quiche ingredients ready to go. Change the type of cheese, substitute onions or shallots for the green onions, add spinach, use ham instead of bacon, throw in some herbs, add some mushrooms…use your imagination! And this recipe is wonderful because it will make 2 quiches. You can freeze one or give it to a friend!
Bacon and Cheese Quiche
2 refrigerated pie crusts (or homemade if that’s your thing)
4 slices bacon, chopped
3 green onions, chopped
8 ounces cheese, shredded
3 cups milk
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350.
Cook bacon over medium heat until almost cooked. Add green onions and saute for about 2 minutes. Meanwhile, whisk together eggs, milk, and salt and pepper. Stir in shredded cheese. Add the bacon and onions to the eggs, and stir.
Fit pie crusts into 2 pie plates or tart pans, crimp edges (or not!). Add half the egg mixture to each (making sure cheese is evenly distributed). Cook quiches for about 45 minutes or until middle is set. Let quiche stand for 15 minutes before serving. Serve warm or at room temperature.