Simplify breakfast with this beautiful bacon and cheese quiche. This family meal provides plenty of protein, creamy custard and a flaky crust. To save time on this easy quiche recipe, Pillsbury™ refrigerated pie crust makes an easy substitute for a crust made from scratch. This breakfast quiche recipe can be enjoyed hot from the oven or served in cold slices the next day.
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 cup half-and-half or milk
- 4 eggs, slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bacon, crisply cooked, crumbled (3/4 cup)
- 1 cup shredded Swiss or Cheddar cheese (4 oz)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped onion, if desired
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In 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.
- Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
- 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.
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