Beginner Quiche
Ready In: 50 mins
Serves: 6
Ingredients
- 1 1⁄2 cups whole milk
- 3 eggs
- 2 egg yolks (save the whites for another recipe)
- 4 ounces shredded cheddar cheese (by weight)
- 4 ounces shredded swiss cheese (by weight)
- 4 slices american style smoked bacon, cooked and crumbled
- 2 small onions, thinly sliced into half-moon slices
- 2 tablespoons oil or 2 tablespoons butter
- 1 dash salt
- 1 teaspoon onion powder
- 1 dash nutmeg
- pepper, to taste
- 2 tablespoons flour
- 1 par-baked pie crust (frozen is fine; I use Marie Callendar's brand)
Directions
- Preheat oven to 400 degrees. Preheat a cookie sheet or upside down cast iron pan.
- Parbake pie crust by lining uncooked pie crust with parchment paper and filling with pie weights or uncooked dry beans.
- Bake atop cookie sheet or cast iron pan for 10-15 minutes, or until golden brown.
- While crust is baking, mix together eggs and milk until thoroughly combined.
- Add onion powder, pepper and nutmeg.
- Sweat onions in oil/butter until soft.
- Sprinkle with salt while cooking to prevent browning.
- If they get a little brown, that is okay.
- Remove onions from heat and set aside.
- Shred cheese, if necessary.
- You should have 8 ounces total of shredded cheese. The weight is AFTER shredding.
- Mix shredded cheese with flour.
- Remove crust from oven.
- Fill with onions, bacon, cheese in that order.
- Pour egg/milk mixture over fillings until crust is full (just below the crust edge). DO NOT OVERFILL!
- (If you have extra custard mix, you can cook it in small Pyrex ramekins with a bit of cheese for a crustless mini-quiche.)
- Cover edges of pie crust with foil to prevent over-browning. Remove this foil for the last 10 minutes of baking.
- Bake at 400 degrees for 30 minutes on the preheated cookie sheet or cast iron pan.
- Allow to cool slightly before serving.
- This can also be served cold for brunches or breakfast.
- To reheat in the microwave, place 1 slice on a plate; cover with paper towel; warm on 70% power for 1-2 minutes.
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