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- Prep 10 min
- Total1 hr5 min
This meal-in-pie-form provides plenty of protein, a creamy custard and a flaky crust. To save time, Pillsbury™ refrigerated pie crust makes an easy substitute for a from-scratch crust. This quiche recipe can be eaten hot from the oven or served in cold slices the next day.
Pillsbury™ refrigerated pie crust, softened as directed on box
cup half-and-half or milk
eggs, slightly beaten
slices bacon, crisply cooked, crumbled (3/4 cup)
cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
tablespoon chopped onion, if desired
- 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- 2In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
- 3Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
- Sprinkle chopped green onion on top of baked quiche for a pop of color and flavor.
- Try slicing the bacon slices crosswise into ½-inch pieces before cooking them in a skillet until nice and crisp. Drain the pieces well on paper towels—no need to do anything more than layer them in the pie plate.
- Use a wire whisk to beat the half-and-half with the eggs, after seasoning them. A whisk is the most efficient way to really blend them together, creating a custard mixture that will meld well with the rest of the ingredients.
- When you unroll the pastry dough, lay it out on lightly floured surface, pastry cloth or silicone baking mat. Roll the dough out so that it’s about 1 inch larger in diameter. Sprinkle a little flour in bottom of the pie plate; fold the dough in half, lift it up and lay on half of the dish. Unfold the dough and gently ease the pastry into the pan.
More About This Recipe
- While it may seem like a next-level gourmet dish, this easy quiche recipe streamlines the process for you and requires just 10 minutes of preparation time. By starting with Pillsbury™ refrigerated pie crust, all you need to mix together is the filling ingredients. Want to try something different for your protein? Feel free to mix and match with 3/4 cup chopped ham or sausage crumbles. If you’ve ever wondered how quiche came to be such a symbol of elevated dining, you might be surprised to know that cooks throughout Europe were using eggs and cream in pastry at least as early as the 13th century. Some food historians trace the word “quiche” to the German word “kuchen,” or cake. It was the French who took the idea of a quiche recipe and made it uniquely their own. Speaking of making it your own, check out all of our best quiche recipes to find the one perfect for you!
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