Quiche (Bacon, Egg, and Cheese Pie)
Quiche (Bacon, Egg, and Cheese Pie)

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, quiche (bacon, egg, and cheese pie). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Quiche (Bacon, Egg, and Cheese Pie) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Quiche (Bacon, Egg, and Cheese Pie) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook quiche (bacon, egg, and cheese pie) using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Quiche (Bacon, Egg, and Cheese Pie):
  1. Get 1 each 9" Pie Crust, Deep Dish
  2. Make ready 1/2 lb Bacon, chopped
  3. Make ready 1 each Onion, sliced
  4. Prepare 2 cup Cheddar Cheese, shredded
  5. Prepare 1 tbsp flour
  6. Make ready 4 each Eggs
  7. Make ready 1 cup Half & Half
Instructions to make Quiche (Bacon, Egg, and Cheese Pie):
  1. Preheat oven to 350°F
  2. Cook bacon over medium-high heat until crispy.
  3. Drain cooked Bacon on paper towels and reserve about 1 Tbsp of the rendered fat.
  4. Cook onion in reserved bacon fat until just tender set aside to cool.
  5. After the bacon and onions have cooled to room temperature, place in a bowl with cheddar cheese and flour and toss until combined, then place this mixture into the pie crust.
  6. Whisk together the eggs and half & half, then pour this mixture into the pie shell over your other ingredients.
  7. Place into the preheated over for 40-45 minutes or until the center of the quiche is set.
  8. Quiche is traditionally served at room temperature, but can be served warm. Allow to cool for at least 20-30 minutes before slicing.
  9. Serve by itself or topped with sour cream and chopped chives or green onions (scallions)

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