A quiche is fabulous for any meal of the day. It’s a great brunch item that keeps for a few days in the refrigerator, so there is no need to worry about leftovers. You can even serve it for dinner alongside a simple salad and glass of white wine.
For this quiche, I used Swiss cheese, turkey bacon, half a large red onion, and a shallot. However, you may add tomatoes, mushrooms, parsley, basil, goat cheese, or even prosciutto (that’s a hint about an upcoming recipe…shhhhh!).
- 1 deep dish pie crust
- 8 slices turkey bacon
- ½ red onion, thinly sliced
- 1 shallot, diced
- 4 eggs, beaten
- 1 cup half-and-half
- 1 cup milk
- ¼ tsp salt
- dash ground nutmeg
- 1½ cups Swiss cheese, shredded
- 1 tbsp all-purpose flour
- Preheat the oven to 325 degrees Fahrenheit.
- In a medium skillet, cook the turkey bacon over medium high heat until crisp. Remove from skillet and cut into smaller pieces. Cook the onion and shallot over medium heat until tender.
- In a medium bowl, toss together the cheese and flour. Stir in the beaten eggs, half-and-half, milk, salt, nutmeg, bacon, onion and shallots. Mix well.
- Pour the egg mixture into the prepared* pie crust. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.