Swiss and Bacon Veggie Quiche

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.

bacon quiche

*Meatless option: Omit the meat called for and add one more egg to make up for volume. Or, add additional veggies (spinach, peppers, etc.)

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