Bacon and Cheese Quiche

Here is a great idea for a quick dinner or lunch. All of it should be in your pantry and refrigerator if you have followed my Pantry lists!

So quiche, yes I said quiche. Real families eat quiche! My boys and I love eggs, so quiche is a natural choice for us. A quiche can be so very versatile too. You can play with switching up the proteins. Sometimes we use shrimp or sausage, kielbasa, or even some leftover taco meat. Almost any cooked meat can be used in a quiche...just pair it with the right cheese and spices.

Other ways to make it different are by adding veggies. We sometimes use mushrooms (canned or fresh), broccoli, onions, peas, and even artichoke hearts and asparagus. It all depends on what we have on hand and of course taste preferences. 

Cheese is another way to vary this dish. I love mixing my cheeses. Cheddars (both yellow and white), Swiss, Mexican blends, mozzarella, Havarti, and gouda are just a few of those we have used in our quiche. We even try the smoked variety of cheese for an added depth of flavor. We try to match the protein with one cheese and then add an addition little something extra with a slightly different second cheese. 

We have even used egg substitutes before. I prefer the whole egg, but if you have dietary concerns, you can substitute with the other and enjoy it just as much as we do. 

Bacon and Cheese Quiche

1 pie crust (I use the ready-made in the refrigerator section of the market)

1 c bacon pieces (I use 2 of the real bacon pieces in bags by the salad dressing in the market)

1 c swiss shredded cheese

2 c sharp cheddar cheese shredded

8 eggs

1 c milk

1/4 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder
1/2 tsp onion powder

Preheat oven to 350 degrees

Lightly spray the bottom of a deep dish pie plate. Place your pie dough in the bottom of the dish and press lightly out and up the sides. Use a fork to make several indentations (tiny holes) in the dough to prevent bubbles, then put it aside for now.

In a large mixing bowl, beat the eggs slightly, then add the milk, salt, pepper, onion powder, and garlic powder and mix well. Add the bacon and cheeses and stir. Pour the egg mixture into the pie crust. 

Bake for 35-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.

Photo by Alexa (originally posted to Flickr as Grandma's Quiche) 
[CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Note: Try mixing it up a little and use canned shrimp or crab meat. Add mushrooms or spinach. Vary the cheeses. This is a very adaptable recipe and is only limited by your food preferences.