A Quiche recipe for Easter & beyond by Angel

I love quiche, but it is a rare occasion when I make it, or get to enjoy it.  But I thought with Easter coming soon, it’s the perfect time to share a fun recipe for an Easter brunch.  I chose bacon & caramelized onions, but you can create your own recipe by exchanging the one cup of cooked bacon and the three onions & use a combo of meat & veggies instead (total 3 cups).  It is up to you!!  However, I will tell you that my husband, who does not like quiche, loved this recipe!!

Bacon & Caramelized Onion Quiche:

Ingredients

6 eggs

3 cups half & half or light cream

1 teaspoon salt

3 cups shredded cheese—I used cheddar & Colby jack (you could use Swiss instead)

1 cup cooked & chopped bacon

2-3 prebaked 9-inch pie shells  (I used premade pie crusts & prebaked them)

3 medium onions

4 tablespoons butter (more if desired)

Directions

Preheat oven to 325 degrees. Combine eggs & half & half, beat lightly.  Add salt & cheese.  Stir in meat. Set aside.

To caramelize onions—slice onions thinly.  Add butter to a sauté or frying pan.  Melt the butter.  Add onions & cook on low heat till caramelized.  I place a lid on the pan for a short time to contain the heat.  Remember—to get a nice consistency—cook low & slow!!!    You get a better flavor that way.

Once the onions are completed—place some on the bottom of each pre-cooked pie shell.

FYI– With this recipe, I was able to get three small quiches, but you may choose to make two larger ones.  It is up to you.

Pour egg mixture over the caramelized onions, be careful to not overfill the pie crusts.

Bake on 325 degrees for 50 minutes or until the center is set (insert a butter knife into the center to ensure the eggs are set).  Remove from oven, let sit for a short time & enjoy.

For brunch- you can serve with a side of fruit salad.  For lunch, you can serve with a side salad.

** to prebake a pie crust, place an unpricked pie shell in a 450-degree oven for 5-6 minutes.

Enjoy!!

Angel

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By |2019-04-19T10:06:48-04:00April 19th, 2019|Fridays @ The Factory, Recipe|0 Comments

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