| Bacon and Cheddar Quiche 1 - 9 inch frozen deep dish pie shell, thawed 8 strips lean bacon, cooked and crumbled 4 large eggs 1 1/2 cups half-and-half or whole milk 1/4 teaspoon dried leaf thyme 1/8 teaspoon pepper 1 cup shredded sharp Cheddar cheese Preheat oven to 375. Bake the crust for 10 minutes. In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad. Quiche serves 8. |
