Quiche by
Ingredients
Two deep dish pie crusts- (frozen, pre-made is fine)
4 eggs
1 cup 1/2&1/2
1 cup milk
1 Tbsp flour
1/2 tsp salt
1/4 butter or 1/4 tsp olive oil
1/4 tsp season salt
dash ground nutmeg
1-1/2 cups grated swiss cheese
8 slices of cooked bacon
Whatever vegetables you want to add.
Suggestions: 1/2 cup mushrooms, 1/2 cup finely chopped celery; 1/4 cup chopped onion; 1/2 cup ham (cut into 1/4" squares); 1/2 cup zuccini; 1/2 cup squared potatoes etc....
Instructions
Oven: 325
Brown bacon until crispy, remove from stove to cool on paper towels.
Saute vegetables until soft but not soggy in butter (or olive oil) and season salt.
Take a fork and puncture the defrosted pie crusts about 10 times to avoid air bubbles from forming when cooking
Mix together eggs, 1/2&1/2, milk, flour, salt, nutmeg and swiss cheese in a large bowl.
Stir Crumbled bacon into the egg mixture.
Add vegetables to the egg mixture without the saute cooking liquid. Stir until blended
Ladle into pie crusts and place on a lined large cookie sheet.
Bake 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving
Brown bacon until crispy, remove from stove to cool on paper towels.
Saute vegetables until soft but not soggy in butter (or olive oil) and season salt.
Take a fork and puncture the defrosted pie crusts about 10 times to avoid air bubbles from forming when cooking
Mix together eggs, 1/2&1/2, milk, flour, salt, nutmeg and swiss cheese in a large bowl.
Stir Crumbled bacon into the egg mixture.
Add vegetables to the egg mixture without the saute cooking liquid. Stir until blended
Ladle into pie crusts and place on a lined large cookie sheet.
Bake 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving
Servings: 12