First, let me introduce myself. I'm Jessi, and I blog at Practically Functional, where I share my practical attempts at Domestic Goddessery. I work full time in IT, which is fun but slightly stressful, so I took up DIYing and blogging as a way to relax and unwind when I get home from work. I love crafting, organizing, gardening, cooking, and all things DIY. I think that any project, no matter how big or daunting, is simple enough for anyone to accomplish when broken down into step by step pieces. So even though I'm no professional crafter, as long as I can fit a project into a weekend I'm willing to try anything!
Breakfast is my favorite meal; I love pancakes, waffles, eggs, bacon, you name it! So I absolutely love quiche, and Quiche Lorraine (bacon and cheese) is the perfect combination of two fabulous breakfast foods.
Here's what you need:
- 1 pastry pie crust, 9 inch
- 12 slices of bacon (or 1 1/2 C diced ham)
- 1 C shredded Swiss cheese
- 1/2 of a yellow or white onion, minced
- 4 eggs
- 2 C light cream
- 3/4 t salt
- 1/4 t white sugar
- 1/8 t pepper
Start by preheating your oven to 425 degrees (F).
Fry your bacon in a large skillet over medium-high heat until it is crisp. (If you're using ham that is already cooked, you can skip this step, just make sure to dice it.) Drain the grease and chop the bacon coarsely.
Put your pastry shell into a pie pan. At this point, also make sure your cheese is shredded and your onion is minced.
Sprinkle the bacon (or ham), cheese, and onion into your pastry shell. (You may notice their is no onion in the picture above or below...that's because I don't like onions. And my husband wasn't around to scold me for not following the recipe exactly. :-p)
In a medium bowl, whisk together the eggs, cream, salt, sugar, and pepper. Once it's well mixed, pour the mixture over the bacon etc. and into the pastry shell.
Put the pie pan into the oven and bake for 15 minutes. Then reduce the heat to 300 degrees (F) and bake for 30 more minutes. If you stick a knife into the quiche an inch from the edge and it comes out clean, it's done. If not, keep cooking it. The times on this aren't super exact; you may need another 5-10 minutes to get your quiche fully cooked, especially if you use a glass pie pan like I did.
Pull the quiche out and let it sit for 10 minutes before cutting it into wedges. This part is important; the quiche firms up during these 10 minutes and if you try to cut it right away it will totally fall apart on you!
I was hungry so I didn't let it sit for quite the full 10 minutes, which is why it's falling apart a bit in this photo. But it was still delicious!
Thanks a ton to K for letting me swap blogs with her today! Make sure you stop by Practically Functional and check out K's recipe over there. I'd love to have you visit!