Some of you might wonder what  QUICHE is – right? RIGHT! Okay to simplify its definition quiche is really everything you crave for breakfast in a pie… Okay maybe you dont crave these items..Lets say pretty much everything you would get in an omelette in a pie form..


Here’s a Bacon-Cheese Quiche recipe:

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won’t get soggy. Our favorite pie dough recipe is Basic Pie Crust.



All-purpose flour, for rolling1 homemade or store-bought single-crust pie dough1 tablespoon unsalted butter
2 cups medium diced yellow onion (from 1 large onion)
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound bacon, cooked and crumbled1 cup shredded Gruyere cheese (4 ounces)


Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season withsalt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon saltand 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Quiche (Vive Le Cheese)

Cooking tips

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Source: Martha Stewart


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