making quiche

Ian and I are home alone this week — Dane took Micki to Coeur d'Alene, Idaho for her birthday getaway trip. We've got some assignments, are taking care of Pfluff and preparing more for our move. We're also experimenting with dinner. Tonight, we decided to knock off one of my concrete aspiration goals for this year and make quiche. I thought this goal would take lots of practice, but it turned out great with just one try!

we made quiche

We modified a recipe from foodnetwork.com to make our quiche. The following recipe is with our changes.

6 large eggs, beaten
1 1/2 cups half and half (it was cheaper than heavy cream and turned out fine)
salt and pepper
1 medium onion, chopped and sauteed with garlic (optional) and olive oil
1 pound bacon, cooked and crumbled
1 1/2 cups shredded cheese — we used cheddar and asiago we found in the fridge
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate (Or, even better, if you have time make your own pie crust: it's tastier and cheaper. Plus you can be proud it's homemade. For the record, I can make pie crust and prefer homemade, but we had pie crust in the fridge.)

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender.
Layer the onions, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Serve with salad for a bistro-quality meal!