Heat oven according to directions on piecrust package.
Poke holes in thawed crust with a fork.
Spread butter on piecrust and sprinkle lightly with a seasoning salt.
Blind bake the pie shell according to the package.
Preheat oven to 350F.
Take frozen bacon and with a large knife slice the bacon on the bias, this will matically make a "Bacon Bit" size and cook up faster. Slice about half the bacon slab. Place the bacon chips in a skillet and cook over medium High heat stirring occasionally to break up the pieces. When crispy remove and let cool on a dry paper towel.
Dice ½ the onion into small chunks and place in the skillet. (you can use the bacon drippings or clean out the skillet and drizzle about 2 tbsp of Olive Oil in it) Sprinkle a pinch or two of salt and pepper over onions as they cook over med heat stirring until they begin to look transparent and slightly golden in color. Remove and place on a dry paper towel to drain and cool.
In a large bowl add eggs, milk and cream, mix well. The more you whip this mixture the lighter the quiche will be. (you can whip the egg whites only until they begin to show fine bubbles similar to that of a very loose morang and then GENTLY fold in the remaining ingredients to get a very light quiche.)
Now fold in the cheese, bacon and onions. Mix gently and pour into the pie shell.
Trim the pie shell crust with foil and bake for 20-30 min or until a knife inserted into the center comes out clean. Allow to cool for about 5 min before cutting. Plate and enjoy.
Click for a 30 minute timer
If your feeling a bit adventurous, shred and mix ½ cup cheddar / ½ cup Smoked Gruyere / ½ cup Fresh grated Parmesan / 4 TBSP of Crumbled Blue cheese & 2 TBSP of Borison Garlic Cheese. Taste as you go, the Blue Cheese and Borisons will add flavor and a creamy texture you may want less or more depending on your taste.
If you have extra batter left over remember your skillet is still hot! You could make yourself a small omelet! Or refrigerate the left over and enjoy for breakfast in the morning.
Ingredients
Directions
Heat oven according to directions on piecrust package.
Poke holes in thawed crust with a fork.
Spread butter on piecrust and sprinkle lightly with a seasoning salt.
Blind bake the pie shell according to the package.
Preheat oven to 350F.
Take frozen bacon and with a large knife slice the bacon on the bias, this will matically make a "Bacon Bit" size and cook up faster. Slice about half the bacon slab. Place the bacon chips in a skillet and cook over medium High heat stirring occasionally to break up the pieces. When crispy remove and let cool on a dry paper towel.
Dice ½ the onion into small chunks and place in the skillet. (you can use the bacon drippings or clean out the skillet and drizzle about 2 tbsp of Olive Oil in it) Sprinkle a pinch or two of salt and pepper over onions as they cook over med heat stirring until they begin to look transparent and slightly golden in color. Remove and place on a dry paper towel to drain and cool.
In a large bowl add eggs, milk and cream, mix well. The more you whip this mixture the lighter the quiche will be. (you can whip the egg whites only until they begin to show fine bubbles similar to that of a very loose morang and then GENTLY fold in the remaining ingredients to get a very light quiche.)
Now fold in the cheese, bacon and onions. Mix gently and pour into the pie shell.
Trim the pie shell crust with foil and bake for 20-30 min or until a knife inserted into the center comes out clean. Allow to cool for about 5 min before cutting. Plate and enjoy.
Click for a 30 minute timer
If your feeling a bit adventurous, shred and mix ½ cup cheddar / ½ cup Smoked Gruyere / ½ cup Fresh grated Parmesan / 4 TBSP of Crumbled Blue cheese & 2 TBSP of Borison Garlic Cheese. Taste as you go, the Blue Cheese and Borisons will add flavor and a creamy texture you may want less or more depending on your taste.
If you have extra batter left over remember your skillet is still hot! You could make yourself a small omelet! Or refrigerate the left over and enjoy for breakfast in the morning.