The name quiche is derived from the German word Kuchen or cake but was first described in English cuisine. Today France is best known for its wide variety of quiche being served in bistros and bodegas. We stayed true to its roots with our homemade recipe and focused on bacon and onion as the main ingredients.
Preparation time: 20 minutes
Cooking time: 30 minutes
- Deep dish pie shell
- 6 slices of bacon
- 1 medium onion (sliced or chopped)
- 2 cups shredded cheese (Swiss or cheddar)
- 4 eggs
- 2 cups milk
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp pepper
- Poke the bottom of the pie shell with a fork and bake in a preheated oven at 425 for 5 minutes.
- Cook bacon until crisp. Keep the bacon grease and crumble the bacon. Set aside.
- Sauté onion in the same pan until translucent.
- Sprinkle the cheese at the bottom of the pie shell and add bacon and onions.
- Whisk the eggs and add milk, salt, nutmeg and pepper.
- Pour into the pie shell and bake at 400 for 30 minutes or until the center sets like a custard. Check with a sharp knife. The knife should come out clean when fully done.
- Let cool for 15 minutes before slicing into triangles.
Serve with a small tossed salad on the side and crusty bread or rolls as a condiment.