Easy Bacon and Cheese Quiche

Original recipe calls for a 3 oz bottle of bacon bits rather than fresh-cooked bacon. This is what I have been looking for; I love quiche, but most have spinach or asparagus and DH does not like that part... *Note: It may look like the egg mixture will not fit in the crust after the cheese is added; I took out about 1/2 a cup of cheese, poured the egg in and then sprinkled the remaining cheese on top using a fork to mash the cheese down into the egg mixture. Filled the crust perfectly and it did not overflow.*

• Ready In: 1 hr
• Serves: 6

Ingredients

• 5 -6  pieces bacon, cooked and crumbled
• 1⁄2 cup onion, chopped
• 5  ounces swiss cheese, shredded
• 3  ounces parmesan cheese, grated
• 1 (9 inch)  deep dish pie shells, frozen
• 4  eggs, lightly beaten
• 1  cup half-and-half cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
4. Bake in preheated oven for 15 minutes.
5. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.