This weekend my dear hubby had a special request for breakfast. He claimed since his birthday happens mid-week, that I should fix him a special birthday quiche on the weekend. So I was a nice wifey, and fixed a special bacon-loaded quiche. It was fabulous!
I served it with cantaloupe and a salad of mixed greens with cranberries and almonds and a red wine vinaigrette dressing.
1 9-inch blind baked pie shell
1 onion, sliced into strips
3 Tablespoons butter
1 teaspoon minced garlic
4 slices bacon, cooked and crumbled
1 cup milk
1 cup shaved Swiss cheese, or similar cheese like Gruyere or Emmentaler
Black pepper and sea salt to taste
1. In a medium frying pan, saute onion and butter. Cook over medium heat until onion begins to brown. Reduce heat to low and continue cooking until softened and brown. Season with salt and pepper. Add minced garlic at the very end and saute until just browned, about 1 minute.
2. Spread onions in bottom of pie crust. Layer half of the shaved cheese on top of the onions. Sprinkle bacon in another layer. Top with the remaining shaved cheese.
3. In a small mixing bowl, whisk together the eggs and milk. Season with salt and pepper. Gently pour over the quiche layers.
4. Bake in a preheated 350F oven about 30 minutes, or until a knife inserted in the center comes out clean. If the crust start to brown too much, cover the edges with a strip of foil.