Best Quiche EVER!
We had a really shallow pie crust, so this recipe actually made one quiche plus a small baking dish of "crustless quiche".
Why the 7/8 cup? The original recipe calls for 1 cup each of milk and heavy cream. However, the variations they suggested have more ingredients and thus reduce the amount of liquid to 3/4 cup each. I added onions to the original recipe, but not a huge amount... 7/8 cup was a perfect compromise - don't knock it!
- Preheat oven to 400 degrees. Place bacon slices on a rimmed baking sheet. Cook about 5-6 minutes. Rotate the pan and continue cooking until bacon is crisp and brown, about 5-8 minutes. Transfer to paper towels, drain and chop.
- Turn oven down to 375 degrees. Warm pie crust in the oven if it was refrigerated or frozen.
- Cook onions in small skillet until soft (not browned).
- Whisk together all remaining ingredients, except cheese, in a medium bowl.
- Spread the bacon, onions and cheese evenly over the bottom of the warm pie shell and set the shell on the oven rack.
- Pour the custard mixture into the pie shell (it should come to about 1/2 inch below the rim of the crust).
- Bake until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32-35 minutes.
- Transfer the quiche to a rack to cool/set for about 15 minutes before serving (if you can wait that long).