Bacon & Cheese Quiche
I love breakfast foods and could probably eat breakfast as every meal. I didn’t think it possible, but this recipe made my love for breakfast even stronger. This was my first time making quiche, and it couldn’t have been easier. To have minimal ingredients, this quiche packs a lot of flavor. The creamy, golden brown custard was filled with the fresh flavor of thyme and enhanced by crispy bacon and the mild, slightly nutty flavor of the cheese.
Since I was visiting family for the weekend when I made this, I decided to skip making the pie crust. As much as I love cooking, I didn’t ride in the car for over 8 hours just to spend the entire time in the kitchen. I know it wouldn’t have taken that much longer, but that was time I wanted to be spending with my family, so deep-dish frozen pie crust it was. Even taking shortcuts like this, my older sister still made fun of me for being in the kitchen too much and joked that Eric would have to drag me out of there. 🙂
Bacon and Cheese Quiche
10 strips bacon
4 large eggs
1 1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup shredded Gruyere cheese (We used Swiss.)
1/2 cup shredded white Cheddar cheese
-In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes.
-Transfer to a paper towel to drain.
-In a small bowl whisk together the eggs, cream, thyme and pepper.
-Pour into the crust.
-Sprinkle egg mixture with bacon and cheeses.
-Bake until golden and custard is set, about 30 minutes.
Source: Food Network