Quick Quiche

As perhaps very evident by recent posts, I rely on recipes with few ingredients, requiring little prep time yet still packing plenty of tasty flavor. So this Quick Quiche was just the ticket for a busy weekend breakfast.

I leaned into a very classic "Lorraine" type vibe - bacon, onion and gruyere - for my Quick Quiche. Though this recipe is ultimately customizable! I've listed a few of my favorite mix-ins towards the bottom of the recipe for your perusal. Sauteed mushrooms and ham is winner in my family. And you can't go wrong with a very American sausage and cheddar quiche.

I took a little store-bought help in the pie crust department. But don't let me stop you from going the extra mile to make a pie dough from scratch. Your Quiche can only get tastier!

I've also found that this quiche keeps well in the fridge for 1-2 days. You can reheat by the slice in the microwave for a minute or reheat the whole quiche in the oven at 350F or so for 5-10 minutes. Just be sure to keep from overbaking initially so as not to dry out your quiche!

Quick Quiche

Ingredients

·       1 9in frozen pie crust

·       6 bacon slices, cut into lardon

·       ½ onion, diced

·       4 eggs

·       1 cup half & half

·       ½ tsp black pepper

·       ¼ tsp salt

·       1 cup shredded gruyere

·       1 tbsp fresh chives, minced, optional

Preheat oven to 375F.

Transfer the pie crust to a liberally greased pie pan. If desired flute or crimp the edges of the pie crust. Using a fork, dock the bottom of the pie crust to allow steam to escape. Line the crust with parchment paper and pie weights; this is unnecessary if using a store-bought pie crust already in an aluminum pan. Par-bake the pie crust for 15 minutes.

Cook the bacon in a skillet over medium-low heat. Allow the fat to render and the bacon to become relatively crisp. Remove from the pan with a slotted spoon and set aside. Sautee the onions in the bacon grease in the same pan over low heat until the onions are very soften and golden.

In a large measuring cup, whisk together the eggs, half & half, pepper and salt until frothy.

Scatter the shredded gruyere, crispy bacon and cooked onions evenly over the bottom of the parbaked pie crust. Gently pour over the egg mixture to ensure even distribution of all ingredients.

Lower oven temperature to 350F and bake the quiche for roughly 45 minutes or until the center of the quiche is just set.

Allow to cool for 5-10 minutes. Garnish with fresh chives. Slice into wedges and serve warm.

Serves 6-8

Notes

Swap the bacon, onions and gruyere for other mix-ins

·       Crumbled sausage, shredded cheddar and scallions

·       Diced ham, shredded swiss, green peppers, and onions

·       Chopped & sauteed spinach, crumbled feta, onions

·       Chopped & sauteed mushrooms, diced ham, crumbled goat cheese

Gluten Free Friendly!

Look in the freezer section of your grocery store for a gluten free pre-made pie crust, or make your own!