Breakfast for dinner two nights in one week? Yes! We are still working on emptying our pantry and using the food we have on hand. My family loves quiche (or egg pie as we have called it forever). It is a great simple meal and without a crust is how my family prefers it. I love the crust but they prefer the cheesy edge on the top of this dish.
This was a good meal. Was it super outstanding? Not really to be honest with you. It had a good flavor but it was an egg pie. Quiche Lorraine is bacon and cheese. I didn’t feel the bacon worked best here. I LOVE bacon! But, I thought a ham might be better. I also wanted more flavor. The Swiss cheese was great but still didn’t add enough flavor for me. So, if you are looking for a simple not overly heavy meal this is great but looking for TONS of flavor? Not your dish unless you cook the onions in the bacon grease.
I served this with sliced vegetables to complete the meal.
- 12 oz. bacon cooked crisp and crumbled
- 1/2 onion, chopped (to add more flavor cook the onion in the bacon grease!)
- 1 tablespoon olive oil
- 6 large eggs
- 1 cup heavy cream can substitute half & half or milk
- 2 tablespoon flour
- 1 cup Swiss cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon chives, minced
Heat olive oil in a medium skillet. Add onion and cook until tender; add cooked, crumbled bacon and heat through.
In a large mixing bowl, combine eggs, egg whites, cream, and flour and mix well.
Stir in salt, pepper, and cheese.
Add onion and bacon from skillet and stir to combine.
Pour into a greased 10 inch pie plate or similar sized baking dish.
Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up.
Remove from oven; garnish with fresh minced chives.