TravelTalkOnline Forums People Talk Recipes Bacon and Onion Quiche

Here is the recipe that I found in the paper, that called for 1 cup chopped pancetta. I substituted bacon.

9 inch deep dish pie shell or 10 inch quiche crust (9 inch pie shell wasn't quite big enough, but I don't own a quiche pan)
2 medium onions, chopped (next time, I would use maybe 1 1/2 onions)
6 slices bacon
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
4 eggs
2 cups half and half
1 T Worchestershire sauce
1/4 cup Parmesan

Prebake pie shell till golden and cool.
Cook bacon till brown, then drain fat and crumble and add onions. Cook onions till translucent. Sprinkle mixture over the bottom of the pie crust.

Sprinkle mozzarella and cheddar cheeses on top of bacon.

In a large bowl, combine eggs, half and half and worchestershire sauce. Beat well. Pour over top of the cheeses. Sprinkle parmesan on top.

Bake at 325 for 50 minutes, until set and browned.

This was excellent, but very rich! Next time I would use less onions and maybe use around half milk, instead of all half and half. The recipe did not call for any salt and I did not miss it, but could have used some pepper.

sounds delicious. you could probably cut down on the cheese next time, if the quiche was too rich; i love cheese but am surprised how much cheese this recipe calls for. in the previous thread someone suggested frying the bacon. i can't remember the last time i put bacon in a frying pan. personally, bacon in the oven works for me- less cleaning afterwards and similar results. thanks for sharing the recipe. i linked some info that you may find amusing, regarding if bacon is a suitable substitute for pancetta.

http://www.ochef.com/966.htm

I love cheese, so I thought the amount of cheese was fine, although you are probably right, that would cut down on the richness. I used full fat cheese, so one could use reduced fat cheese also.

Regarding frying bacon, I have to have my bacon CRISP--to eat, not necessarily for this recipe--and other methods don't seem to get it crisp, to me.

i have no problems crisping bacon in the oven, on a broiler pan at 350. time of course is dependent on taste and how crispy you want the bacon. all this talk is making me hungry.

By the way, looked again at the recipe, and I remembered it wrong--it was one cup of shredded cheese all together, not 1 cup of each type! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> I edited the recipe..

Carol, that sounds soooo good! Deb loves to make quiches! we had a spinach/crab/cheese one last week!
I love bacon! and panchetta! either way, yummmm!

btw... we also like our bacon CRISP! and we just do it in a fry pan... and then let it "drip" the fat off over a cookie grate in a jelly roll pan... not over paper towels!

I'm not a fan of spinach, but I made a crab one a couple weeks ago. It was good.

I drain my bacon on paper towels. Your method does sound more environmentally friendly, as I use a LOT of paper towels, not just for bacon.

I will make the recipe, minus the crust. Trying to do low carb as much as possible and I don't think I would even miss the crust.

I had more than would fit in my pie pan, so I put the remainder in mini pie tart tins, and they were just fine! Had one for breakfast this morning. (Of course, they would have come out better if I had remembered to spray the tins with non stick spray!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />)