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Bacon Quiche Recipe

Like many of you out there I have made a serious commitment to eat better and get in shape in 2010.  However, there’s always room for a little indulgence, so I have decided to share this amazing bacon and caramelized onion quiche we ate on New Year’s morning.  Healthy?  Perhaps not.  But there will be times this year when a little splurging is both necessary and deserved.  So hop on your treadmills, bikes, and elliptical machines, drink lots of water, eat lots of vegetables, fruits, and whole grains—but please, I’m begging you, don’t forget to eat a slice of quiche every once in a while.

Bacon Quiche

9 or 10-inch pie crust, refrigerated
6 slices thick-cut bacon
2 tablespoons of reserved bacon drippings
1 medium onion, chopped
1 large (or 2 small) shallot(s), chopped
1/2 cup sour cream
4 large eggs
1 1/2 cups heavy cream
3 ounces sharp cheddar cheese, grated
1 ounce Parmigiano Reggiano, grated
1/4 teaspoon salt
fresh ground black pepper to taste

1. Preheat oven to 425 degrees.

2. Line a pie plate or quiche dish with pie pastry, then trim and flute as desired.  Prick pastry all over with a fork, then carefully line it with foil, gently pressing foil to bottom and side of pastry.  Make sure edges are covered to prevent over-browning. Bake 10 minutes at 425 degrees. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has set.  If crust bubbles, gently push bubbles down with back of spoon.

3. Turn oven down to 325 degrees.

4. Meanwhile, cook bacon until crisp.  Pour out all but two tablespoons of drippings, then add chopped onion and shallot to the pan.  Cook over medium-low heat until very soft and starting to caramelize.  Chop or crumble bacon into small pieces, then add bacon and onions to bottom of pie crust.  Top with grated cheeses.  Whisk together eggs, sour cream and heavy cream, salt and a bit of fresh ground black pepper.  Carefully pour the egg mixture into the crust.  Depending on the size of your pie or quiche plate, you may have a bit of leftover liquid.

5. Carefully transfer the quiche to the middle rack of preheated 325 degree oven.  Bake for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean.

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