Nothing says breakfast (or dinner) quite like a bacon quiche. I recommend pairing it with a light salad or vegetable to give balance to the meal.
Crust
Mix together with a fork:
1 c. flour
1/2 t. salt
1/3 c. oil
1/6 c. water
Roll the crust out between waxed paper or a grocery bag if you’re like me. 😉 Press it into a pie pan.
Filling
First cut into small pieces, cook, and drain:
8 oz. bacon
(Or, use ham or another meat.)
Mix the drained bacon/other meat with everything else, then pour it into the pie crust:
1/2 c. mayo
2 T. flour
2 eggs, beaten
1/2 c. milk
6-8 oz. cheese, Swiss or cheddar (about 1 1/2 – 2 c.) I like a mix.
1/8 t. nutmeg
1/3 c. onion
1/2 bell pepper, diced
1/2 c. mushrooms, sliced (optional)
Sprinkle parsley on top of the bacon quiche. Bake at 350 for 40-45 minutes.
*Meatless option: Omit the meat called for and add one more egg to make up for volume. Or, add additional veggies (spinach, peppers, etc.)
