VHF: Bacon Quiche
This month's Vintage Historic and Food recipe is one I found on Pinterest from vintage.recipes for Bacon Quiche. Quiche brings up good memories for me because we would have it on holidays at my family friends' house.
The nice thing about quiches are that you can eat it warm, room temp, or even cold as leftovers.
What I used:
- 3 or 4 pieces of Bacon (I cooked on a wire rack in the oven for 30 min. at 350 degrees; not time of oven and length of time in the oven dependent on how thick your bacon is.)
- 4 eggs
- 1 can of Nestle Carnation Evaporated milk
- ~7 oz. of Swiss cheese (1 package)
- Pillsbury pie crust
- Chopped onion (forgot onions)
- Pinch of pepper
I didn't add any salt because bacon has salt in it.
One thing I realize in retrospect I probably should have done is to bake the pie crust by itself for 10 min. or so before adding egg mixture.
The recipe calls for cubes of Swiss cheese. I couldn't find that (I didn't look too hard), so I stacked a bunch of slices and then sliced it into small cubes. The size of cheese does have some impact on how the cheese melts, so that's why I decided to stack it and make cubes out of it instead of using slices.
I mixed the eggs with the mlk.
Then I put some cheese and poured the egg/milk mixture and added the rest of the cheese. I tore the bacon into some chunks. Then I baked it at 425 degrees for 12 min. Then it turned it down to 350 degrees and baked it until it set -- actual ~60 min. It said 30 min., but it was still jiggly.
After you make a quiche, I recommend you wait 30 min. or so to let it cool own and set. However, I did not do this because I wanted a taste. Haha! :)
Really yummy! To my surprise, quiches are really easy to make! Now I can make lots of different variations: spinach, mushrooms, sausage, bell peppers, different kinds of cheese etc.
Give it a try! We are good at this!