Easy, DELICIOUS quiche that is… 🙂
I thought about titling this post “E is for Egg Quiche”, but a quiche by definition is made with eggs, so I decided the “egg” part was obvious.
This recipe is my own. I only had one meat, one cheese and one type of herb on hand so that is what was added. I read through over 50 quiche recipes to see how other people made their quiche (ratios, ingredients, etc.) They ranged from fairly simple and a few ingredients to very involved and heavy with ingredients. Since I was going for a budget-friendly recipe, I needed something simple with just a few ingredients. This made TWO meals for my little family, but we are about the equivalent of 3 people (almost). You may easily be able to finish it off in one sitting! I would say it feeds four adults. Possibly more if it is served with a salad and/ or fruit on the side.
I love to get my stomach rumbling and my mouth watering to jump start menu planning, so here’s the shot of the final product:
So eggy…. so creamy… a little crunch from that crust on top… DELICIOUS
Is your mouth watering?? If not, it will be when you see how easy this is to make…
(The full recipe is at the end of the post)
Here’s what you’ll need:
1 pre-made refrigerated pie crust, 7 large eggs, 6 slices bacon (cooked & crumbled) 3/4 cup heavy cream, 1 cup shredded Swiss cheese (slightly heaping cup is fine), 2-3 teaspoons fresh chives, finely chopped or snipped, butter for greasing the pan, and 1 10-inch deep dish pie pan.
Here’s what you do:
Pre-heat your oven to 375 degrees F.
Grease your pie pan with a little butter. Cook your bacon, drain on a paper towel, an crumble. Shred your slightly heaping cup of Swiss cheese. Finely chop your chives so you have 2-3 teaspoons ready to go. Measure out your milk.
Line your buttered pie dish with the pre-made pie crust. Trim the crust as needed and crimp the edges in your desired style. To see step-by-step pictures on different methods of crimping pie dough click here, or for a video click here.
Beat one of the 7 eggs in a small ramekin. Use it as an egg wash to brush the WHOLE pie crust (bottom, sides, crimped edges… EVERYTHING). This will act as a protective layer for your crust so the egg doesn’t seep in and soak the dough.
Next, add in your shredded cheese to the bottom of the pan. This will also act as a protective layer for your crust once you add your egg mixture in. Sprinkle the cooked and crumbled bacon evenly over the top of the shredded cheese.
Beat the remaining 6 eggs in a medium bowl with 3/4 cup heavy cream. Add in 2-3 teaspoons finely chopped or snipped chives, 1 tsp kosher salt, and 1/4 teaspoon freshly ground black pepper.
Bake for 30 to 40 minutes until the top of the quiche is nice and golden brown. And… TA DA!! You’re done!
YUM YUM… take a slice!
How does this recipe add up cost-wise?
For four people this recipe costs only $2.66 per person!! A total of $10.63
For my family it lasted for two meals and six people total between those two meals. That means only $1.77 per person and I didn’t have to make lunch the next day! What a nice break 🙂
And remember… this is buying off-brands but at regular prices (NO sales and NO bulk buying!) You can probably get this meal much cheaper buying things like eggs, bacon, cheese and butter in bulk. If you shop sales on top of that it lowers your cost even more!
THE RECIPE for my Bacon & Swiss Quiche:
1 pre-made refrigerated pie crust (Recommended: Pillsbury)
7 large eggs
6 slices bacon, cooked and crumbled
3/4 cup heavy cream
1 cup shredded swiss cheese (slightly heaping cup is preferred)
2-3 tsp fresh chives, finely chopped or snipped
Butter for greasing the pan
1 10-inch, DEEP dish pie pan
Pre-heat your oven to 375 degrees F.
Line your pie pan with the pre-made pie crust and brush with egg wash (beat 1 egg with 2 tsp water to create this). Be sure to brush the bottom, sides and edges of the pie crust thoroughly. Add your shredded cheese to the bottom of the pie, spreading it out evenly with your fingers. Sprinkle the cooked, crumbled bacon evenly over the cheese. Beat the remaining 6 eggs with the heavy cream and chives. Season with 1 teaspoon salt and a dash of black pepper. Pour the egg mixture on top of the cheese and bacon in the pie pan. Bake the quiche for 30-40 minutes until the top is nice and golden brown. Let the quiche sit for 20 minutes on a cooling rack before serving.
Happy Economical Eating!