Prep 15 mins
Cook 45 mins
I have used this tried and true recipe for many years. It is from an old Betty Crocker Cookbook. A few reviewers have mentioned the onions don't cook enough. Please note that the instructions say "minced onions". It is a very small cut. If you don't intend to cut the onions that small, please do sauté them first. I have great results every time I have made this quiche using a ready from the freezer 9-inch pie crust.
- 9 inch pastry dough (I use frozen)
- 12 slice bacon, crisply fried and crumbled
- 236.59 ml shredded swiss cheese
- 78.07 ml minced onion
- 4 eggs
- 473.18 ml whipping cream
- 3.69 ml salt
- 1.23 ml sugar
- 0.59 ml cayenne pepper
- Heat oven to 450°F.
- Sprinkle bacon, cheese and onion in pastry-lined pie pan.
- Whisk eggs slightly, Beat in remaining ingredients.
- Pour mixture into pie pan.
- Bake for 15 minutes at 450°F.
- Reduce oven temperature to 300°F.
- Bake an additional 30 minutes.
- Quiche is done when knife inserted 1 inch from edge comes out clean.
- Important--let stand 10 minutes before cutting.
This came out beautiful! I used diced ham instead of bacon and half and half instead of whipping cream. The best quiche recipe I've come across. Bakes up nicely and has a great texture. Oh, I did add a little crushed garlic also. Thanks for sharing!
We made this for our Easter Brunch and it was delicious. This is such an easy dish for brunch. I always have these ingredients on hand and its a cinch to prepare. Thank you so much for sharing this recipe with us.
This is my favourite recipe. Almost the same but I mix the swiss with Gruyere equal portions. I did learn while living in Europe the Lorraine which is a provence in France has no cheese so I was told this is really a quiche. Anyway its delicious and thanks for sharing with everyone.