Ingredients

The following ingredients have 8 Servings
  • 1 all-butter 9-inch single crust pie shell
  • 2 cups half and half
  • 4 eggs
  • 1 teaspoon white pepper
  • 1 cup swiss or gruyere cheese
  • 12 ounces bacon (, sliced in half)
  • 1/3 cup diced yellow onion

Instruction

  • Preheat oven to 350°F. Pre-bake frozen pie shell for 40 minutes as directed in my all-butter pie crust recipe.
  • While pie shell is baking, whisk the half and half, eggs and white pepper in a bowl or 4-cup measuring cup and set aside.
  • Fry the bacon in a large skillet over medium heat until browned. Transfer to a paper-towel lined plate to drain, then slice or break into 1/2-inch chunks. Reserve 1 tablespoon of the clear, rendered bacon fat, discard the rest, and carefully wipe out the warm skillet.
  • Add the bacon fat back to the skillet and cook the onion over medium heat for 4-5 minutes or until tender, and set aside.
  • Once pie shell has pre-baked, remove from the oven and raise the temperature to 375°F.
  • Scatter the cheese on the pre-baked pie shell then top with the bacon and onion. Slowly pour in the custard mixture over the bacon mixture.
  • Bake for 30-35 minutes or until the top of the quiche puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly.
  • Transfer to a cooking rack where the egg will continue to set. Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.