1 1/2 cups shredded Swiss cheese (or other cheese of choice), approx 12 oz
1 tablespoon all-purpose flour
Optional: Add handful of fresh mushrooms chopped.
6 oz greek plain yogurt
1/4c parm cheese
3 slices fontina cheese
1 T chopped dried onion
1/4# ham cubed small
1. Preheat oven to 450 degrees F. Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F.
2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
"Bacon, eggs, cheese and onions. It's a delicious way to start a meal!"
2 pies: (from cooking with friends)
2 frozen pie shells
2 c swiss cheese
8 oz ham (1/2#ham) chopped
4 C 1/2 & 1/2
1/3 tsp pepper
2T chopped chives
375 degrees, 30-40 minutes.
To freeze, cool completely adn wrap with plastic wrap and foil. Place in freezer bag, seal and freeze.
Reheat: Defrost in fridge. Cook as above and put foil over if necessary to halt browning.