Prep 10 mins
Cook 40 mins
Who eats quiche? Make one and watch it disappear. Makes a great brunch item.
- 3 small eggs
- 1 cup heavy cream
- 1⁄2 cup grated sweet onion
- 8 strips bacon, cooked and crumbled
- 3⁄4 cup parmesan cheese, freshly grated
- 1 tablespoon butter
- 1 quiche pastry dough, prepared (or single pie crust)
- Preheat oven to 350 degrees for the quiche.
- In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again.
- Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that.
- Pour cream mixture over all.
- Dot the top with small bits of butter.
- Place the pan on a cookie sheet or other drip pan and into a preheated oven.
- Bake at 350 degrees until domed and light brown.
- Cool 1/2 hour before cutting and serving.
Sue, this quiche is wonderful. I live about 45 minutes from an Alsatian community, and I do love their style of cooking. The quich was rich in flavors. The bacon and parmesean are a great combination. I used a Texas 1015 sweet onion (just now coming to our markets). Really and truly, this made a wonderful luncheon dish. I copied the recipe and it has now gone into my T&T Cookbook. Thanks for sharing!
How big dis pie crust suppose to be?
This is wonderful. I used 2% milk and didn't miss the extra fat. I used a blender to whip the eggs and milk to a froth and pureed the onions (started with chop) at the same time. Beating the eggs to a froth is what makes this so special, the quiche texture is so different than other recipes. I made this into 8 mini-tarts instead of a large quiche. They froze and reheated perfectly.