- 1 [9-inch / 23-cm] frozen or homemade deep pie shell or 24 tart shells
- 4 slices bacon
- 1/2 cup [125 mL] onion, finely chopped
- 1 1/2 cups [340 g] shredded Swiss cheese
- 1/2 teaspoon [2.5 mL] salt
- 1 tablespoon [8.75 g] flour
- 3 eggs
- 1 1/4 cups [310 mL] evaporated milk
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- Preheat oven to 375°F [190°C].
- Line a deep pie plate or tart tins with pie shell[s]; pre-bake into preheated oven, for 10 minutes.
- Remove from oven and set aside.
- Into a large frypan, over medium-high heat, fry bacon slices until crisp.
- Reserving 1 tablespoon [15 mL] melted fat, drain bacon; crumble and set aside.
- Stir-fry chopped onion into reserved melted bacon fat, until soft.
- Into a large bowl, combine fried bacon crumbs and softened chopped onion, grated Swiss cheese, salt and flour.
- Evenly sprinkle pre-baked pie shell with bacon/cheese mixture.
- Into a small bowl, beat together eggs and evaporated milk; pour over bacon/cheese mixture.
- Bake quiche into preheated oven for 25 minutes, or until filling is slightly puffed and the blade of a knife, inserted near the center of the quiche or individual quiches, comes out clean.
- Let stand for 5 minutes before serving.
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