- 1 Pie Crust (I use Pillsbury)
3 beaten eggs
1 & 1/2 cups of milk
1 medium onion
6 / 7 slices of bacon
1 Tablespoon flour
1 & 1/2 cups shredded Swiss, Cheddar or Monterey Jack Cheese - Dash of ground nutmeg
- Salt and Pepper to taste
Preheat oven to 450° . Prepare the pie crust for “single-crust pie.” Line the pie curst with a double thickness of aluminum foil and bake in the oven on 450° for 5 minutes. Remove foil and bake for 5 more minutes (until the pie crust is near done). Remove from the oven and reduce heat to 325°.
Slice bacon into small pieces and brown until crisp. Remove the bacon with a slotted spoon and place on a paper towel. Reserve 2 tablespoons of the bacon drippings. Place the onion in the pan with the drippings and cook over medium heat until nice and tender.
In a bowl stir together eggs, milk, salt, pepper, and nutmeg. Once incorporated add the onion and bacon. Toss together the shredded cheese and the flour. Add to the egg mixture; mix well. Pour the egg mixture into the hot pastry shell and bake at 325° for 35 to 40 minutes or until a knife inserted into the center comes out clean.
If necessary cover the edges with file to prevent browning. Let the quiche rest for 10 minutes and serve.
