Bacon, Egg and Cheese Quiche

Y'all, real men eat quiche.  Seriously, its so good, and easy to make.  I'm guessing a lot of you have never attempted making quiche because it is something you'd only eat at a fancy brunch or at your snobby aunt's house, but truly, it's not for the rich and famous, it's for the masses.  And, it's not "girl" food.  Geesh.

This recipe comes from King Arthur Flour.

First, make a pie crust.  Come on.  You can do it.

My favorite recipe is this:

In a food processor put the following:

1 1/4 cups all purpose flour

1 tbsp sugar

1/4 tsp salt

Pulse to combine

While on, add 1 stick of unsalted butter (cold and chopped into small cubes).

Combine until the mixture is crumbly and course.  Then, while food processor is on add:

2-3 tbsp ice water

mix until the dough forms into a ball almost.  It should come together and be a bit on the sticky side.  Take it out and flatten the dough into a disc shape.  Wrap in plastic wrap and put it in the fridge for at least 1 hour.

Roll the pie crust out and form it to fit your pie pan.  No need to be overly fancy, but you can if you want!  Prick the crust with a fork 15 or so times and prebake the crust for 10 min at 375 degrees.

To make quiche filling:

3/4 pound bacon (I've used less before) precooked and chopped up

1 small onion

2 tbsp butter (or bacon fat)- this is for sauteing the onions

salt and pepper

3/4 cup heavy cream

1/4 cup milk

6 large eggs

1 1/2 cups sharp cheddar (or whatever kind of cheddar you like) grated

1/4 tsp salt

1/4 tsp ground black pepper

Preheat oven to 375 degrees.

Dice the onion finely and saute it until translucent.  Season with salt and pepper. Remove from heat and set aside.

In a large mixing bowl whisk together the cream, milk and eggs.  Add to it the bacon, onions, cheese, salt and pepper.  Pour it into your prebaked pie crust.  Don't over fill.  If you have too much filling place the excess into small custard cups and cook those along side the quiche.

Bake the quiche for 40 minutes.  The edges should become golden brown and the center should feel just set.

Remove quiche from oven and let it cool on a rack.  You can serve it warm or room temperature.  Refrigerate leftovers.