It helps to make it in a really cute pie plate. I had run out of pie pans by this time.
Quiche is the perfect holiday breakfast and lunch food. To start with, it works for either meal. And you can make it ahead. Then it can sit there in your fridge for days and days patiently waiting for its turn to shine. You can ignore it until you need something classy and substantial, something healthy and light. It's protein without being heavy. And you can dish it out one serving at a time if you want; in fact, it's almost better that way--especially if you do it MY way.
To make your Quiche better than anyone else's, start with a puff pastry dough. Get it from the freezer case at the store and thaw at home.
- package of puff pastry (they come with two crusts, use only one of them, and put the other one back in the freezer)
- 2 TBSP finely chopped onions
- 8 slices bacon
- 4 large eggs
- 1 1/2 cups whole milk or half & half (You could also use whipping cream but it's almost too rich this way)
- pinch of nutmeg
- pinch of cayenne pepper
- 1 1/2 cup grated swiss cheese
You can also add other veggies to it like broccoli or halved grape tomatoes (on top, not inside). I once added some left-over pico de gallo and it was fantastic. Quiche is very welcoming
- Preheat over to 375 degrees
- You might have to roll the puff pastry out a bit to get it big enough to make crust big enough for the pie pan. Once you have it, lay it loosely over the pan. Don't mash it together like other pie crusts.
- Mix the milk and egg well with the spices
- Cut the bacon into small pieces and fry until crisp. Add the onion and fry that until soft. Take off heat, drain and cool.
- Mix the cheese, bacon and onion together and fill the pastry. Pour in the egg mixture carefully.
- Bake at 375 40 minutes
- It's done when a knife inserted comes out clean
When you are ready to serve the quiche you can serve it hot out of the oven.
Or you can cut one slice and re-heat it on a pre-heated pizza stone in a 350 oven. (This is best achieved by letting the stone heat at 400 degrees for a long time then reducing the oven just before you put the quiche on the stone). This will have the effect of crisping the bottom crust while heating and softening the filling. It's actually better this way.