Apr 08 2009
Now that Easter is just around the corner, I thought I’d share one of my favorite Easter brunch recipes with you. My mom has been making this quiche for quite a few years now. Originally, it’s a Pillsbury recipe.
It’s great served warm or at room temperature. I’ve even made it the day before and taken it out of the refrigerator a few hours before lunch to warm up. It’s a very flexible dish.
1 Pie Crust (cut the recipe linked to in half for only 1 pie crust)
8 slices of Bacon, crumbled
2 1/2 Cups of shredded Swiss Cheese (I use Emmentaler)
2 Tablespoons of Flour
3/4 Cup of Cream
3/4 Cup of Half and Half (half cream half milk – mix it yourself if you can’t find any)
1/2 teaspoon Salt
Dash of Pepper
1/4 Cup chopped Onions
Preheat oven to 177°C (350°F).
Cook bacon in a large skillet over medium heat until crisp. Remove to a towel-lined plate to soak off some of the grease, and once cool, crumble. Saute the onion in the bacon drippings until softened and set aside.
Place your pie dough in the pie dish so that it’s ready to have everything poured in; set aside.
In a medium bowl, combine the cheese and flour – mix well. In a large bowl, beat the eggs slightly, and then add cream, half and half, onion, salt, pepper, bacon, and cheese mixture. Mix well.
Ladle into the pie crust-lined pie dish.
Bake for 40-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.