Quiche is a wonderful dish that can be made many different ways. And it is not just for breakfast. Make if for a lunch or dinner with a side salad and if there are leftover breakfast is ready â€“ heat and eat! I make it easy by using a pre-made crust, but you can use your favorite or use my motherâ€™s recipe Maggieâ€™s Pie Crust. My Dad always requested that I make this dish for lunch or dinner and there werenâ€™t any leftovers! He also requested that I use cheddar and mozzarella cheese instead of the traditional Gruyere cheese. This recipe is dedicated to his memory.
1 pre-made pie crust thawed if frozen or Maggie’s Pie Crust recipe
1 tablespoon of olive oil
1/4 cup of a yellow onion diced
6 large eggs beaten
1 cup of half and half (half cream and half milk)
Kosher salt and fresh ground pepper
8 strips of bacon cooked and crumbled (About a Â½ cup.)
1/2 cup of cooked ham cut into small cubes
1/2 cup of grated mild cheddar cheese
1/2 cup of grated mozzarella cheese
Place and mold pie crust into a deep pie dish about 2 â€“ 3 inches deep. Donâ€™t precook. If using a deeper pie dish, extra eggs and half and half may be needed. Add olive oil to a small skillet and sautÃ© onions over medium high heat until translucent. In a large bowl whisk eggs and add half and half and continue to whisk until mixed together. Add crumbled bacon, ham, cheese, onions a dash of kosher salt and fresh ground pepper and stir. Pour batter into pie dish. Bake in a preheated oven at 375 degreesÂ for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 5-10 minutes before serving.
Suggested Side Dish
A side salad, if serving for lunch or dinner or fresh fruit, if serving for breakfast.
For lunch an iced tea, for breakfast, coffee, tea or juice or for a formal brunch a mimosa or tryÂ Kiwi Prosecco Cocktail.Â For dinner tryÂ Â Chateau de Fontenille Grand Vin de Bordeaux Vintage (France),Â Â Paulo Alto Reserve (Chile) or Greg Norman Chardonnay (Eden Valley, Australian Estates).
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