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Bacon Quiche

We introduced various quiches several years ago as a way to provide a little more to our already abundant continental breakfast. As it turns out, our quiche was such a success, we slowly simplified the recipe to accommodate the popular demand. The preperation time is only about 10 minutes and is enjoyed by young and old alike. Guests often request this recipe and you may find you already have the ingredients handy. This dish is best when made the night before, refrigerated and served by heating a slice for one minute in a microwave the next morning. Please be careful, it will be hot when removed.


An Uncooked, Ready Made Pie Crust
8 Pre-cooked Bacon Strips Cut Into Small Pieces
1 Cup Of at least 2% Milk
1 1/2 Cups Of Shredded Cheddar Cheese
5 Large Eggs

Place the shredded cheese into the bottom of a preformed pie shell. Mix the milk and eggs together and beat for several minutes (a wire whisk works well). Slowly pour into the pie shell on top of the cheese until the mixture fills the shell just below the rim. Put the bacon pieces on top of the egg and milk mixture (do not mix). Place the quiche on a cookie sheet to catch any spills and carefully place in your pre-heated oven. Bake at 350 degrees for 40-50 minutes or until golden brown and the center is nearly done. Completely cool on a wire rack, wrap with foil and refrigerate.

Try substituting light cream for milk. You may also decide to substitute pre-cooked sausage, chopped ham or raw broccoli for the bacon. The idea is to make it simple yet tastey. Add touches such as a dash of pepper, a dash of cayenne or even a dash of Maine maple syrup to the bacon and ham versions! Feel free to print this recipe out and share with your family and friends.