May 07, 2017
Breakfast, Dinner, Lunch,
Main Dish, Pork, Bacon, Dairy, Cheese, Swiss, Eggs, French, Southern, Add it in the lunch box, Brunch, Christmas, Thanksgiving, Oven Bake, Skillet, Stove Top, Quiche more
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"An oldie but goody! Good for breakfast, lunch or dinner."
Preheat oven to 425°.
Fit piecrust into a 9" pie plate; fold edges under and crimp. Prick the bottom and sides of the crust with a fork. Bake 6-8 minutes or until lightly browned. Reduce the oven temperature to 350°. Cool the piecrust on a wire rack while preparing the filling.
Cook the bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy. Drain on paper towels.
Sprinkle the bacon over the bottom of the pie crust. Sprinkle the green onions over the bacon. Sprinkle half of the swiss cheese over the green onions.
Whisk together the beaten eggs and the next 5 ingredients. Gradually pour the egg mixture over the bacon, onions, and cheese in the pie crust. Sprinkle the remaining Swiss cheese over the egg mixture.
Bake at 350° for 40 minutes or until lightly browned and set in the middle. Let cool 10 minutes before serving.
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Very good quiche (especially since I didn’t have to make my own crust!) I had never added cheese to the top like this, and it gave it a nice crust on top.