Creamy bacon and vegetable quiche.

This quiche is a savory delight, featuring a crispy pie crust filled with a rich blend of eggs, creamy half-and-half, and crisp bacon. With its cheesy goodness and tender onion flavor, it’s a versatile dish perfect for breakfast, brunch, or even a light dinner. Serve it alongside a fresh green salad with a tangy vinaigrette or some sautéed vegetables to balance the richness. For a heartier option, consider pairing it with a side of fruit or a light soup, such as tomato or cucumber, to round out the meal. Enjoy warm or at room temperature for maximum flavor.

Ingredients

• 1 pie crust (store-bought or homemade)
• 6 slices bacon (or 1 cup of your preferred protein)
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 4 large eggs
• 1 cup half-and-half (or heavy cream for a richer quiche)
• 1/2 cup milk
• Salt and pepper, to taste
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup fresh spinach or other veggies (optional)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Pie Crust: Fit the pie crust into a 9-inch pie pan and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling.
3. Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon.
4. Cook Onions: In the same skillet with a bit of bacon fat (or add a little oil if necessary), sauté the chopped onion until soft and translucent, about 5 minutes. Remove from heat.
5. Prepare Filling: In a bowl, whisk together the eggs, half-and-half, milk, salt, pepper, and nutmeg.
6. Assemble Quiche: Spread the crumbled bacon (or other protein option) and sautéed onions evenly over the pie crust. If using spinach or other veggies, sprinkle them on top as well. Sprinkle the shredded cheese over the bacon and onions. Pour the egg mixture over the filling.
7. Bake: Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is golden brown. You can insert a knife in the center to check for doneness; it should come out clean.
8. Cool: Let the quiche cool for at least 10 minutes before slicing and serving. It can be enjoyed warm or at room temperature.

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