Bacon and Cheddar Quiche
If you are a bacon and cheese lover, you will love this. Seriously, I have yet to find someone who doesn’t love a combo of them both. This sinfully rich bacon and cheddar cheese quiche which is laden with fatty bacons and melted cheddar is another one of my holiday cookouts last month. Got lazy to post it, forgot all about it until now. I made the quiche crust using the pate brisee crust, and for a 9 inch pie plate the fillings I used are:
8 strips bacon, cooked and crumbled
4 large eggs
1 1/2 cups whole milk
1/8 teaspoon pepper
1 cup shredded Cheddar cheese
Prepare the pate brisee crust as per instruction of the recipe. In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese.
Bake at 175 degree C for about 30 minutes, or until quiche filling is set and top is lightly browned. The recipe I found on the net suggested serving the quiche with fresh tomato wedges or a tossed salad, although I scarfed them down the moment the quiche is freshly baked out of the oven. The aroma, texture, and lingering aftertaste is just indescribably good!
