|It's all in there quiche|
I made it easier on myself by making it the night before and heating it up in the morning. I am not usually an early early morning person. Also I used a premade pie crust. I baked it prior to adding the quiche filling. I used 2% milk but half and half works well soon. To lighten this you can use egg substitute. I have and Steven hasn't noticed the difference. When I use egg substitute, I add a little more black pepper, more herbs, or I spice it up. Also you could delete the bacon and the bacon grease; it will still be good, just not great. This makes a 9 inch (23 cm) quiche.
It's All in There Quiche
1 Pie Shell
1 Cup (191 g) of Onions, Diced
6 Slices of Bacon (Reserve 3 Tbsp of Bacon Grease)
6 Large Eggs, at Room Temperature
2 Cups (480 ml) of Milk or Half and Half, Warmed
1 Cup (105 g) of Grated Mozzarella Cheese
6 Basil Leaves, Chopped
Salt and Pepper, To Taste
Fry bacon until crisp, crumble, and set aside. Saute the onions in 3 tablespoons of bacon grease until the onions are soft and golden brown (this takes about 20 minutes).
Meanwhile, bake pie shell according to recipe or package directions. Once, the pie shell is baked, lower oven heat to 350F/176C/Gas Mark 4. (I put the pie shell on a baking sheet because sometimes it spills over and it is easier to work with).
|Baked pie shell|
|The quiche is ready for the oven.|
The bottom line: will I make this again? Yes I will. I may change the ingredients but they are so good together, I don't know what I would change.