This quiche, I ummm mean pie, is hearty enough to serve for dinner but airy enough for a brunch. The two types of cheese create a nicely balanced layer of flavors that compliment and elevate the other ingredients.
- To prevent the edges from getting as browned as mine did, place a ring of foil around the outer perimeter of the quiche for the first 20 minutes of baking. Remove it for the final 20-25 minutes.
- White or yellow onions or even chives may be substituted for the green onions.
- Smoked Gouda is commonly found in the form of a small wheel, so you will have to grate it yourself or substitute it completly for Cheddar.
- If you don't want ham or bacon in the quiche, simply omit them and add an additional 1/2 cup of half and half.
- Spinach can be added to make it a bit more like a Quiche Lorraine. Just make sure the spinach is VERY well dried before adding it to the egg mixture.
Bacon and Ham Quiche
1 9 inch unbaked pie crust
4 slices crisply cooked bacon, crumbled
1/2 cup ham, diced
1/4 cup green onion, diced
1/2 cup Swiss cheese, grated
1/4 cup Smoked Gouda, grated (or Cheddar)
1/2 teaspoon salt
1/4 teaspoon white pepper
Place bacon, ham, and onion on bottom of pie crust. In a large mixing bowl, lightly beat the eggs. Whisk in the half and half, cheese and seasonings. Pour egg mixture into pie crust. Bake at 375 for 40-45 minutes or until the center is set.