Quiche is delicious and can be served at brunch, a shower (like bridal or baby), or as a holiday breakfast. This bacon and cheese quiche is incredibly creamy and rich in flavor. There are bits of chopped bacon, caramelized shallots, and mushrooms mixed throughout the eggs. Using Gruyere and Swiss cheese gives this quiche a sophisticated flavor. Rich and delicious! A dense and cheesy delight! This is a basic quiche recipe that can easily be adjusted to accommodate different ingredients. For example, substitute cooked shrimp for bacon. Or, substitute crumbled pork breakfast sausage for the bacon and change the cheese to cheddar or Colby. Or, eliminate meat and add spinach and artichokes. The possibilities are endless.
Ingredients :
- 1 - unbaked pie shell
- 1 1/4 cup(s) cheese
- half Gruyere and half Swiss
- 1 bunch(es) green onions
- chopped finely
- 2 - shallots
- chopped finely
- 8 ounce(s) thinly sliced mushrooms
- 2 1/2 tablespoon(s) butter
- 6 slice(s) bacon
- fried and crumbled
- 5 large eggs
- beaten
- 2 cup(s) half and half or (gasp!) heavy cream
- 1 teaspoon(s) Tony Chachere's Creole seasoning
Intructions :
- Preheat oven to 350 degrees. Cook and crumble bacon.
- Chop green onions and shallots. Thinly slice mushrooms.
- Saute green onions and shallots until translucent. Add mushrooms to the pan and saute slowly until mushrooms are slightly caramelized
- stirring often.
- Spread bacon into the bottom of thawed pie shell.
- Add sautu00e9ed onions and mushrooms.
- Then add shredded cheese (should be enough to fill about 3/4 from the top
- but not to tiptop).
- Beat eggs. Add half and half and Tony Chachereu2019s. Mix well.
- Pour slowly over the top of the bacon and seasonings carefully.
- Place filled pie shell on cookie sheet. Bake for about 45-50 minutes or until when you jiggle the pie pan
- the custard is set or a knife inserted into the center of the quiche comes out clean.
- Let rest about 15 minutes before slicing and serving.
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Keyword : cheese-bacon-quiche-American