Thursday, May 15, 2014
Pam’s Quiche with Bacon, Onion, and Swiss Cheese (Quiche Lorraine)
Okay, so let’s be honest, everyone has their own recipe for Bacon, Onion, and Swiss Cheese Quiche (aka Quiche Lorraine). This isn’t a new thing, folks! However, they all vary slightly and this one happens to be my favorite! It’s easy, delicious, and everyone LOVES it.
Since getting married, we have split up holidays where one year with do Thanksgiving with hubs’ family, and Christmas with mine, then the following year we switch. Regardless of which holiday we are in Orlando for, hubs’ Aunt Pam ALWAYS makes THE quiche. Yes, we all just call it THE. QUICHE.
“Did you bring the quiche?!” is typically how she is greeted when arriving into town. hah Such vultures, we are. 😉
We just love it!
This is such an awesome dish to bring to a new mom, or to make for brunch, or bridal or baby shower! You can make one or you can make a whole bunch if you a serving a crowd. Tip: You can make the quiche the day before and just warm them up in the oven on low before serving! Make a strawberry and brie side salad (sometimes I substitute feta and use a bottled dressing to make it even easier) and some sweet breads and wham bam, you’ve got yourself an incredible meal!
Anyhow, this is Pam’s quiche & it’s a real winner (Thanks Pam for the awesome recipe! You rock!)!
So go… make this, eat it, and LOVE every bite. I know you will.
Pam's Quiche with Bacon, Onion, and Swiss Cheese
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour
1 Deep-dish pie shell*
8-10 slices of thick cut bacon, cooked and crumbled
1/2 sweet onion, diced
8 ounces shredded Swiss cheese
6 eggs beaten
1 cup cream**
*You can buy the pie crust and press into your own pie plate (DO NOT GREASE PIE PLATE), or to keep it easy you can buy the kind that is already in the aluminum tins found in the freezer section (make sure you get the "deep dish" kind)
**I like to substitute half and half -or- do a mix of both cream & half and half
Preheat oven to 400ºF and bake pie shell for 3 minutes. Remove from oven and prick with a fork, return to oven and bake for an additional 5 minutes. Remove from oven and set aside.
REDUCE OVEN TEMPERATURE TO 350ºF.
In a medium skillet, saute’ bacon over medium high heat until good & crispy. Drain on a paper towel lined plate. Remove most of the bacon grease from pan (leaving 1 tablespoon or so). Saute the onion in the bacon grease until it starts to caramelize (season with a small pinch of salt & pepper). Turn off and allow to cool (pull them out of the pan to speed up the cooling process).
Sprinkle crispy bacon and sauteed onions evenly in par-cooked pie shell. Top with 4 ounces of the shredded swiss cheese.
In a separate bowl, beat together eggs, half and half, and a pinch of cracked black pepper until well combined. Pour mixture into pie shell over bacon and cheese. Top evenly with the remaining 4 ounces of shredded swiss cheese.
Bake at 350ºF for 35 minutes or until set.
Recipe from: Aunt Pam