Prep 15 mins
Cook 45 mins
My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965… and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas!
- 1 unbaked 9-inch pie shell
- 6 slices bacon, cooked until crisp and crumbled (or roughly chopped)
- 3⁄4 cup chopped sweet onion (about 1 medium onion)
- 1 1⁄4 cups grated cheddar cheese (original recipe calls for Swiss cheese)
- 1⁄4 cup grated parmesan cheese (which Mom omits, but I like)
- 3 eggs, beaten
- 1 1⁄2 cups light cream or 1 1⁄2 cups half-and-half cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Preheat oven to 375 degrees F.
- Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
- Add the onion and gently cook it until it is tender, but is not browned.
- In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
- Crumble or roughly chop the bacon to your preference.
- Place the pie shell in a pie plate.
- Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
- Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
- Let rest for 5 minutes, then serve immediately. Makes 6 servings.
I have cooked this numerous times and it always turns out 100% delicious and very well received.