Description
Surprising flavor in every mouthful of the bacon, ham and 2-cheese quiche. Beautiful and delicious!
Ingredients
- 1 whole Pie Crust
- 1-½ cup Sharp Cheddar Cheese, Shredded
- ¼ cups Bacon
- 1 cup Ham, Diced
- ½ cups Onion, Diced
- 1 teaspoon Butter
- 4 Eggs
- 12 ounces, fluid Evaporated Milk
- 1 teaspoon Pimientos, Diced
- ½ cups Smoked Gruyere Cheese, Shredded
- Pepper To Taste
Preparation
1. Spray canola oil very lightly into a 9″ or 10″ pie plate. Add prepared single pie crust. Flute edges of the crust. Sprinkle with cheddar cheese.
2. Cook 3 slices of bacon over medium heat until crispy, then drain the bacon on a paper towel. When it’s cool enough to handle, crumble it. Discard the bacon grease. Saute diced onions and diced ham in 1 teaspoon of butter. Cook until ham is slightly browned and onions are translucent. About 5 minutes.
3. Layer into the pie crust: crumbled bacon, ham and onion mixture.
4. Beat eggs, milk, pimientos and Gruyere cheese in a food processor or mixer. Add pepper to taste. Pour mixture over cheese, bacon, ham and onions.
5. Place a pie ring or tin foil around the crust edges. Bake the quiche in a 375 degree F oven for 40 to 45 minutes until set in the middle. Cool slightly before cutting to serve.
Notes:
I don’t add salt because the pimientos are salty as is the meat.
A little chopped broccoli can be added for a green/red look at Christmas.
Layering the cheese first keeps the crust from getting soggy, spraying light canola oil crisps up the crust slightly.
Evaporated milk works just as well as heavy cream and is lower fat.
