Tuesday, 14 May 2013

Bacon & Brie Quiche

Growing up as a child, I used to HATE quiche. Every time my mom made it I would whine and complain about it, and then proceed to sit at the table and pick it apart while not really eating it.

Bless my mother's heart, I think she made just about the most bland quiche in an attempt to get me to eat it. No peppers, no onions, nothing but egg and cheese. It was essentially just scrambled eggs in a pastry crust.

And yet, I still wouldn't eat it...I was such a brat when it came to eating different foods..

Now, here I am, making a quiche to share with all of you. This quiche still doesn't have any peppers (some things never change...), but the bacon and brie make it such a delicious egg pie!

I know I'm a little late to the Mother's Day party, but this post is a shout out to my mother, who taught me just about everything I know about cooking and baking. She made me all my favorite meals and forced me to try new things, even when I was too stubborn for my own good.

I love you mom, and I hope I can someday be just as great a mom as you are! Happy Mother's Day to the best mom in the world!

Bacon & Brie Quiche
Bake Time: 45mins     Cool Time: 20mins       Yields 8-10 slices

1 pie crust (I just used the recipe on the back of the Crisco package, the crust always turns out delicious!), or 1 frozen deep-dish pie crust
4 oz brie cheese, cubed
4 oz swiss cheese, cubed
10 slices bacon, cooked crisp and crumbled
6 eggs
1/2 cup whipping cream
1/2 cup sour cream
1 tsp worcestershire sauce
1 dash nutmeg
1 dash salt
1 dash ground black pepper

1) Preheat oven to 375F. Prepare pie crust as per instructions on package.
2) Place the pie pan on a small baking sheet. Evenly place cheese along the bottom of the pie crust. Layer crumbled bacon on top of cheeses.
3) In a large bowl, beat together eggs, whipping cream, sour cream, worcestershire sauce, nutmeg, salt and pepper until completely combined. Pour into the prepared crust.
4) Bake for 45 minutes, or until a pick inserted into the middle comes out clean. Cool for 20 minutes before serving.

(Recipe adapted from A Bitchin' Kitchen)

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