Prep 45 mins
Cook 55 mins
Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.
- 4 -6 slices bacon, diced
- 1 cup chopped yellow onion
- 1 shallot, chopped
- 1 tablespoon finely chopped parsley
- 3 large eggs
- 1 1⁄2 cups half-and-half or 1 1⁄2 cups milk
- 1⁄4 teaspoon dry mustard
- 1 dash ground nutmeg
- 1⁄2 teaspoon salt (or to taste)
- fresh ground pepper
- 1 1⁄4 cups grated gruyere cheese
- 1 (9 inch) pie shells, partially baked
- In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
- Discard all but 1 tablespoon bacon drippings from pan.
- Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
- In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
- Sprinkle cheese over the bottom of the pie shell.
- Pour egg mixture over all.
- Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
- Let stand for 10 minutes.
- Cut into wedges and serve.
Really good. I put the bacon/onion on top of the cheese, then added the cream/egg mixture. Used 1/4 tsp nutmeg. Dusted top with paprika. Took 45 minutes cooking time. Tasty treat! Good for leftovers, too.
I couldn't find my mom's recipe, so I used this one because it seemed to be very close. It was delicious! Modifications - I didn't have shallot, so I skipped it. I didn't have parsley. I had chopped an onion for another quiche recipe, so I just used what was left (maybe 3/4 c?). I had sliced, packaged Swiss cheese, so just diced that up for the cheese. My technique was to put the bacon, onion, and cheese in the shell and pour the custard over it. Also, I heat the cream before adding the eggs.
We loved this quiche! especially enjoyed the gruyere cheese, wonderful flavour! I made it as the recipe calls for except for the half and half, I used 2% milk and about a half teaspoon of nutmeg. DH has already asked for it to be a regular. Thanks for posting!