Bacon Quiche
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1 recipe for 9" pie crust (or a refrigerator crust)
8 strips lean bacon, cooked and crumbled*
1/2 medium onion, sauteed in a little bacon fat
clove of garlic, sauteed with the onion
5 large eggs
2 cups half-and-half and/or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese
* OR 1/2 lb of bulk sausage, browned and crumbled
8 strips lean bacon, cooked and crumbled*
1/2 medium onion, sauteed in a little bacon fat
clove of garlic, sauteed with the onion
5 large eggs
2 cups half-and-half and/or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese
* OR 1/2 lb of bulk sausage, browned and crumbled
Directions
1. Heat oven to 350F. Install crust in a 9" pie plate, fluting the edge up high. Sprinkle bacon, onion/garlic mixture, and cheese in bottom of pie crust, arranging evenly.
2. Beat eggs in a bowl with a whisk. Whisk in milk, thyme, and pepper. Carefully pour the egg/milk mixture into the crust. Put the pie plan on a baking sheet in case it bubbles over. Bake for about 45 minutes, or until center no longer jiggles, and top is lightly browned. Let it sit for 10 minutes after taking it out of the oven, then cut and serve.
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