Friday, June 21, 2013

Bacon and Tomato Quiche

This quiche would be an amazing brunch dish (breakfast, brunch, lunch or dinner - really any time of day!).   I chose to make it for our dinner a couple of nights ago - I had an extra pie shell and thought why not do something savory?  

I love the brown crispy edges.  This baked up so perfectly!  The tomatoes were a great addition and went really well with the swiss cheese - you can also add peppers, mushrooms, etc. and really make this how you like it.  

This was polished off in no time!  My husband had seconds and even pulled this out for breakfast the next morning!  I was shocked!  He's not a huge leftover person so I took that as a good sign that this quiche was a winner.

Serves 8
Bacon and Tomato Quiche

1 9-inch frozen pie shell
2 cups swiss cheese
2 tablespoons flour
4 eggs
1 1/2 cups half & half
1 Roma tomato, seeded and chopped
8 slices of bacon, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees and place frozen pie shell on 9 x 13-inch baking sheet.  In a small bowl, combine cheese and flour and mix well; set aside.  In a large bowl, beat the eggs slightly, then add the half & half, tomato, bacon, salt and pepper and mix well.  Pour mixture into pie shell and bake for 35-40 minutes or until a knife inserted into the center comes out clean.  Let sit for 10 minutes before serving.

(Source:  Adapted from For the Love of Food

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