Quiche is one of the most simple things in the world to make…provided you buy your crust. I am not a baker, and am not too proud to take the help of Pillsbury or any other fine brand when I am in a time crunch to use one of their tasty products….they have been producing pre-made, bake and serve products successfully for decades. We had a cocktail party the other night that somewhat last minute I decided add a quiche to the menu, having a plethora of bacon, cheese and eggs already in the house. No crust? Simply make the same recipe as a fritatta, cooking it for a few minutes on the stove then placing it in the oven until golden brown and set.
Bacon and Cheddar Quiche
6 strips of applewood smoked bacon, chopped
6 ounces shredded white cheddar or other aged cheddar cheese
1 3/4 cups milk, we had 2% in the house, but whatever milk you like or you can even use cream
2 shallots, chopped
Pinch red pepper flakes
Salt and pepper
1 pre-made pie crust, pre-baked until barely golden and slightly cooled
4 ounces baby arugula
1 tablespoon each fresh basil and parsley, chopped
5 cherry tomatoes, sliced in half
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 tablespoon parmesan cheese, shaved
Pre-heat the oven to 375 degrees. Cook the bacon over medium heat in a large skillet until very crisp, remove and drain on a paper towel. Saute the shallots in the bacon fat until soft. Remove and drain slightly on the paper towels. (If you want to savor that fantastic bacon flavor a bit more, add a pat of butter to the hot pan after the shallots are removed and then add 3 slices of day old bread, cubed and cook until very crisp, creating croutons. Toss with a bit of salt and pepper and add to the top of your favorite soup, salad or even under roasted chicken where the bread can soak up the juicy flavors.)
While the bacon and shallots are cooking, whisk together the milk, eggs, red pepper and 1/2 teaspoon each of salt and pepper. Set aside. When the bacon and shallots have cooked and drained, pour the custard into the pie crust. Add the bacon, then half of the cheese, swirling a bit to combine. Add the rest of the cheese to the top. Place in the oven and cook until golden brown, about 30 minutes. Remove and let cool slightly. Meanwhile mix the arugula, herbs and tomatoes in a small bowl with the oil and vinegar and a bit of salt and pepper. When the quiche has cooled cut into slices or bites, and serve with a bit of the salad.
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