Cheesy Sweet Potato, Sausage and Bacon Chowder. So I went with this recipe for Bacon Quiche from For the Love of Food.
Fortunately, it didn't overflow and this baked properly to a nice, creamy texture. I took the picture of the slice I had cut out when the quiche was still a little warm so it might look a bit runny but once it had cooled, it was the right texture. You don't want to overbake a quiche, especially if you're not going to eat all of it right away. When you heat the leftovers, the custard will keep cooking and it's easy for the texture to become rubbery. I really enjoyed this quiche, to the point that I had to cut it into individual slices, wrap them up and place them in the freezer so I could space out how often I was going to eat it. No point tempting myself to snarf up more than one slice at a time. When reheating quiche, I recommend wrapping it in foil and heating in a toaster oven. The bottom crust may still be a bit soggy but at least not as much as it would get if you heated in a microwave.
8 slices of bacon, crumbled (I used turkey bacon)
2 1/2 cups of shredded Swiss Cheese
2 Tablespoons of flour
3/4 cup of heavy cream
3/4 cup of half and half (half cream/half milk – mix it yourself if you can’t find any)
1/2 teaspoon salt
Dash of Pepper
Tops from 2 green onions,chopped, optional
- Preheat oven to 350°F.
- Cook bacon in the microwave until crisp. Once cool, crumble and set aside.
- Place your pie dough in the pie dish; set aside.
- In a medium bowl, combine the cheese and flour; mix well. In a large bowl, beat the eggs then add cream, half and half, salt, pepper, bacon, and cheese mixture. Mix well.
- Pour into the pie crust-lined pie dish.
- Bake for 30-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.