Well, I’ve been learning to make quiche. So far I’ve made three and they were all pretty good. This one is undoubtedly my best so far because it’s made with bacon. It’s my take on Quiche Lorraine.
One thing I’ve learned is that Pillsbury pie crusts contain lard, and if you know pie crust, you know lard makes pie crust good. My wife makes a better pie crust, but only marginally, so she lets me use these. Another thing I’ve learned is that quiche is actually easy to make. For this one I -
Chopped four green onions
Shredded a couple cups of Swiss cheese
Chopped up half a pound of bacon
Cracked four eggs into a small mixing bowl
Added a good slosh of half n half to the eggs
Added the onions, most of the cheese and the bacon to the bowl
Added two pinches of salt, a good couple grinds of pepper, and a tiny bit of fresh shaved nutmeg
Then I whipped it around with a fork to just mix it
In the meantime, the wife had formed the crust to the Pyrex quiche pan (I don’t bake) and she took over. Twenty five minutes later it came out of the 350° oven looking pretty good. You cook it until a toothpick stuck in the middle comes out clean, then you let it rest and firm up.