Wednesday, June 8, 2011


The filling for this simple dish is great. Perfect for an easy summer dinner.

Prepare your pie crust in a spring form pan. Preheat the oven to 375.

Quiche filling:

4 eggs
2 cups whole milk (or half and half if you feel adventurous)
1/2 tsp. salt
Pepper to taste
1 shallot finely chopped
1 Tbs. sun-dried tomato packed in olive oil, chopped
1 cup grated Swiss cheese
2 ounces crumbled goat cheese
1/4 pound cooked bacon, crumbled

Spread the bacon crumbs over the crust. Sprinkle the cheese over the bacon. In a bowl, combine the eggs, salt and pepper, shallot, and sun-dried tomato. Pour the mixture over the bacon and cheese. Dot the top of the quiche with butter.

Back for 35-40 minutes, or until the custard has puffed up and the crust is baked. Rest for 5 minutes before serving.

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