Breakfast Quiche
Yield
1 quichePrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 6 | large |
eggs
|
|
| 1 | cup |
swiss cheese
shredded |
|
| 12 | slices |
bacon
cooked and crumbled |
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
onions
chopped |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 6 | large |
eggs
|
|
| 237 | ml |
swiss cheese
shredded |
|
| 12 | slices |
bacon
cooked and crumbled |
|
| 237 | ml |
milk
|
|
| 79 | ml |
onions
chopped |
|
| 1.3 | ml |
salt
|
|
Directions
Thaw pie shell, then bake in a 425 degrees F. oven until light brown, about 5 minutes.
Cool on wire rack. Reduce oven temperature to 350℉ (180℃).
Sprinkle cheese, bacon and onion into pie shell.
Beat eggs, milk and salt until well blended. Pour over cheese, bacon and onion mixture.
Bake 30 to 35 minutes until a knife inserted halfway between center and edge comes out clean.
Let stand for 5 minutes before cutting.
Refrigerate any leftover quiche.
