Bacon Cheddar Quiche with Green Onions
Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients. For this recipe, I used bacon ends (thick chunks of bacon) then cut it into smaller bits; this gave the quiche a nice hearty component, but you could just use rashers of bacon cut into bits. It’s entirely your preference. Here are four delicious quiches I made for Easter brunch one year (or click on the link for each below): Asparagus, Leek & Gruyere Quiche Roasted Tomato, Thyme, and Goat Cheese Quiche Mushroom and Gruyere Quiche To Make Four Quiches: Use 11 large eggs total and 4 cups heavy cream.
Instructions
- 1
Preheat oven to 350 F.
- 2
Directions for the custard:
- 3
In a large bowl, whisk together eggs, cream, salt, and pepper.
- 4
Directions for the filling:
- 5
Cook bacon in a skillet over medium-high heat. Remove bacon and drain on paper towels.
- 6
Sprinkle the bottom of a pie crust with a bit of the shredded cheese, enough to cover the bottom in a thin layer.
- 7
Toss bacon pieces, green onion, and remaining Cheddar together, then add to the pie crust.
- 8
Pour in the quiche custard until it comes to the bottom edge of the crust.
- 9
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
- 10
Let quiche stand 15 minutes before serving.