Cheddar Cheese and Bacon Quiche
Serves 6 to 8
This cheese and bacon quiche recipe is easy, hearty, rich and so good. It is appropriate for brunch, lunch, dinner or a potluck event. For a complete meal, serve with a lightly dressed tossed green salad.
- 1/2 pound (8 ounces) bacon
- 1 large onion, chopped
- 2 large eggs
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 cup milk
- 2 cups (8 ounces) shredded sharp or extra-sharp cheddar cheese
- One 9-inch unbaked pie shell, store-bought or homemade (see the similar and related recipes links)
Preheat oven to 450° F. Fry the bacon until crisp. Remove from skillet, place on paper towels to drain, then crumble. Discard all but 1 tablespoon of the grease. Reheat the skillet over medium heat. Add the onions and sauté for until softened, about 5 minutes. Let cool slightly.
Meanwhile, place the beaten eggs in a medium bowl and beat until whites and yolks are combined. Stir in the flour, salt and pepper. Add the milk and beat until well-blended. Stir in the cheese and bacon. Remove the onions from the pan with a slotted spoon and stir into the egg mixture. Pour into pie shell. Bake for 10 minutes, then reduce the temperature to 350° and continue baking for about 20 minutes or until a knife blade inserted in the center comes out clean. Remove from oven and let stand on a cooling rack for 10 minutes. Cut into wedges; serve hot, warm or room temperature.