This is a classic quiche recipe that I got from the Spring 2018 issue Magnolia Journal and one that I use as a base for lots of quiche experimentation. It’s eggs, cream and bacon in a pie shell so how can it be anything other than delicious?
I prefer, when I have the time, to make my own homemade pastry shell. Here’s the recipe.
Ingredients
- 9″ pastry shell, pre-baked
- 5 Eggs
- 1 3/4 Cups Heavy Cream
- 1/2 Cup grated White Onion
- 1/2 Tsp. Black Pepper
- 1/4 Tsp. Salt
- 1/4 Tsp. Paprika
- 1 Cup shredded Swiss Cheese
- 1 Tbs. All Purpose Flour
- 8 Slices of Bacon, cooked and crumbled
Directions
- Heat oven to 325º
- Pre-bake the pie crust
- Fry the bacon and crumble into pieces. While the bacon is frying, shred the Swiss cheese and onion. Put the Swiss cheese in a bowl and toss with the tablespoon of flour. Put the grated onion in the egg bowl.
- Add the eggs to the bowl with the grated onion and lightly beat.
- Add cream, onions, pepper, salt and paprika.
- Mix in the cheese and bacon
- Pour into the pastry crust and place on middle rack of the oven. Bake at 325º for 1 hour.
- Cover the rim with foil or a pie crust cover to keep it from burning.
- When it’s done, remove and cool on a rack for 30 minutes.
