Ingredients: |
Ingredients: 1 pre-made pie crust 8 slices bacon, crisply cooked, crumbled (1/2 cup) 1 cup shredded Swiss or Cheddar cheese (4 oz) 1/3 cup finely chopped onion 4 large eggs 2 cups whipping cream or half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne)
Can add spinach, broccoli or other veggies for a change to this recipe
|
Directions: |
Directions:Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. |