A farmhouse quiche uses what is on hand and makes the most pickiest eater asking for seconds.
I started learning on how to make quiche’s after I tried one at a brunch and I was hooked. The only problem I had was, how do I make one that my dad and brother would love. The trick… bacon and cheese.
Pie Crust (Can be the refrigerated pie crust or homemade)
4 -6 eggs
1/2 cup of shredded cheese
¼ cup of bacon bits
¼ teaspoon salt
¼ teaspoon pepper
½ of a green or red pepper sliced.
½ cup of milk
Preheat oven to 350°F.
I have made quiches with both homemade pie crust and also store bought. Use what you want, and what is on hand.
Roll out pie crust into an 8 or 9 inch pie plate. Take a fork and poke some holes in the bottom of the crust.
For a flaky crust, bake the pie crust for 5-10 minutes. This allows the crust to get heated, and to jump start the cooking process.
In a bowl crack 4-6 eggs and milk. Beat until combined.
Add bacon bites, cheese (reserving about 1 tablespoon for topping), salt and pepper and beat until combined.
Carefully pour egg mixture into prepared pie crust.
Sprinkle on the reserved bacon and shredded cheese.
Add sliced peppers to the egg mixture. This is when I get fancy and place them in a fun pattern.
Place the pie plate on to a cookie sheet, this will make for an easy oven clean up if your quiche is runiths over. Trust me cleaning an oven or setting off the smoke alarms is not fun!
Bake for 25-35 minutes, or until the eggs have set (no jiggle) and when cut with a knife it comes out clean.
Let cool for 5 minutes.
Note: Leftovers (lets be real… there won’t be any) can be kept in the refrigerator for up to 3 days and reheated in the microwave from 30 seconds to 1 minute depending on the wattage.
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