Bacon And Cheese Quiche

Sprinkle the final cup of cheese on top. Then pour this mixture over the bacon and cheese.

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This quiche is inspired by the flavors of a breakfast sandwich.

Bacon and cheese quiche. Crisp bacon egg and salty cheese. In a medium bowl whisk together the eggs heavy cream Swiss cheese nutmeg salt and pepper. Remove quiche from the oven and allow to cool for 5 minutes before cutting.

Sprinkle 1 cup of shredded cheese over the bottom of the baked crust. Pour egg mixture over bacon and cheese evenly. Add the bacon and cheeses directly to the bottom of the pie crust.

In a medium bowl mix the milk eggs salt and pepper. Stir in bacon salt pepper and green onions. Assemble quiche by adding crumbled bacon and shredded cheesed to pre-baked pie crust.

Bake for 35-40 minutes until the quiche. Using a sharp cheddar helps the cheese stand up to the assertive flavor of the bacon. Bake until a knife inserted in the center comes out clean 40-45 minutes.

When the crust comes out of the oven immediately sprinkle the bacon over the bottom crust and then slowly pour the egg mixture over the bacon to fill the crust. Top with around 34 of the cheese and half. While pouring the cream mixture over cheese covered crust alternate with layers of sprinkled leeks and bacon mixture to ensure even distribution.

In a large bowl whisk eggs cream and juice. Once the bacon is cool enough to handle pat away excess fat with a paper towel then chop into small pieces and sprinkle evenly in the tart shell. Bake until the quiche.

Bake in a preheated oven for 45 minutes or until a knife comes out clean when inserted in the middle.

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