This quiche was so yummy. The second day it was better because all the flavors melded together. Not that it wasn’t any good the first day. I’ve tried many other quiche recipes before this one, and I think so far this has been my favorite. The little bit of heavy cream I added in there really makes a difference. If you’re looking for a substitute for heavy cream because you’re watching the calories, try using evaporated milk. This is really easy to make lighter, I just didn’t feel like it this time. Use egg substitute and maybe have a crustless quiche.
Ahh glorius bacon!
- 6 large eggs
- 1/4 cup heavy cream
- 3/4 cups milk
- 1 1/2 cup colby and monterey jack cheesse
- 10 slices of bacon (chopped (save 2 for garnish))
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
|Cook bacon at 425 at 20 minutes. Cut the bacon into small pieces |
|In a bowl mix together the eggs, cream, milk, cheese, salt, pepper, and bacon. |
|Low the temperature of the oven to 350. Bake the pie crust in the oven for 20 minutes. |
|Take out the pie crust and pour the egg mixture inside the pie crust. |
|Bake for an additional 30 minutes. The eggs should be set in the middle when done. No wobbling. Garnish with leftover bacon. |