Quiche Recipe

A timeless classic that adds elegance to any breakfast or brunch, quiche is as enjoyable fresh from the oven as it is reheated the next day. While I like to make everything from scratch, this is a simple recipe that practically anyone can do when using refrigerated pie crust and pre-cooked bacon.

Ingredients

6 large eggs

1 cup evaporated milk

2 cups shredded sharp cheddar cheese

10-12 slices of cooked bacon (enough for two layers)

pie crust

Method

Step 1

Preheat the oven to 400° F. Spray a deep pie pan before adding pie crust.

Step 2

Put two layers of cooked bacon (approximately 10-12 slices) on the bottom of the pie crust–alternating directions for each layer.

Step 3

Place extra sharp cheddar cheese on top of bacon.

Step 4

In a medium size mixing bowl, whisk the eggs and then pour over the cheese.

Step 5

Heat the evaporated milk in the microwave, then remove the film off the top before adding to the quiche.

Step 6

To reduce the risk of the crust over-browning or burning, cover the edges of the pie shell with either pie guards or strips of aluminum foil. Cook the quiche on the center rack of the oven for 10 minutes at 400° F. Reduce the heat to 325° F and cook until the top of the quiche is firm and golden brown–an additional 30-45 minutes. Let stand for 5 minutes.

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