Bacon and Cheddar Cheese Quiche

Bacon and Cheddar Cheese Quiche

Bacon and Cheddar Cheese Quiche
Serve with chopped walnut, pear and arugula salad with honey white balsamic vinaigrette-This was a surprise hit as egg pies or quiches do not necessarily elicit much excitement unless you are in your local coffee shop looking for something healthier than scones to go with your just-perked java. My youngest loved it so much she asked if she could have it for breakfast the next day. Because this is such an easy recipe to make with most of the time invested in waiting for it to bake, we whipped up another quiche, baked it, and cooled it all before her bedtime. My oldest daughter, who typically does not care for eggs, loved it, but was especially keen on the chopped walnut, pear and arugula salad, going back for seconds. The whole meal is a keeper!
    Servings
    4people
    Cook Time
    1 hour 10 min (60 mins of bake time)
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    1 hour 10 min (60 mins of bake time)
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 9-inch frozen pie crust, unbaked (do not thaw)
    • 2teaspoon butter
    • 8 bacon slices, crumbled*
    • 1 green onion, chopped
    • 1cup shredded sharp cheddar cheese
    • 4 large eggs
    • 1/2cup sour cream or plain Greek yogurt
    • 1teaspoon sea salt, divided
    • 1teaspoon ground black pepper, divided
    • 1/4cup walnuts- toasted
    • 5cup arugula
    • 1 pear, cored and diced
    • 1/2cup goat cheese, crumbled
    • 1tablespoon honey ginger white balsamic vinegar *
    • 1tablespoon honey
    • 1 small shallot or ½ lg shallot
    • 1/4cup extra-virgin olive oil
    Instructions
    1. Preheat oven to 400 degrees F.
    2. Spread unthawed crust with butter. Sprinkle bacon, onion and cheese on bottom crust. Whisk the eggs lightly with the sour cream. Whisk in the 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper. Carefully pour egg mixture over the ingredients in the crust.
    3. Bake for 15 minutes. Remove the quiche and cover exposed crust with tin foil. Turn down to 325 degrees and bake 40 more minutes. Let stand 10 minutes. Serve with salad.
    4. Prepare the salad while the quiche bakes: Toast the walnuts in a dry skillet over medium heat. Remove, cool and chop into bite sized pieces. Set aside. Place the arugula in a large salad bowl and top with the toasted walnuts, pear slices and goat cheese. In a small jar or bowl whisk together the balsamic vinegar and the remaining ingredients. Toss salad with the dressing just prior to serving or serve dressing on the side for each person to use individually.
    Recipe Notes

    *Trader Joe’s has uncured, no nitrate, fully cooked bacon which is a saviour in this recipe. I just chop up the precooked bacon, saving me time and mess of cooking the bacon ahead of time.

    **This is one of my favourite vinegars that I buy from Joe and Son’s Olive Oil Co. in Tampa. To make similar vinegar, combine 2 tablespoons of white balsamic vinegar, ½ teaspoon fresh ginger or 1 teaspoon ground ginger, and ½ tablespoon honey. Or you can just use an apple cider vinegar in its place, especially if you or your family are adverse to ginger.

    Add in vegetables or eliminate the bacon altogether for a vegetarian version.

    Swiss cheese would also be a classic cheese to combine with the bacon and egg.

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