I have an on-again/off-again relationship with quiches. Currently, it's on. This is a bacon, onion and cheddar quiche with roasted red peppers, made on the only afternoon last week when I had time to be in the kitchen. No, it was not tall enough for my crust. Yes, I always have this problem with quiches. No, nothing seems to fix it.
- 1 homemade quiche crust, partially prebaked
- 1/2 red bell pepper, roasted and julienned
- dollop olive oil
- 4 strips of bacon
- 3 small onions, roughly chopped
- 2 cloves garlic, minced
- 1/4 tsp of your favorite dried herb (thyme, oregano, sage, etc.)
- 1/4 tsp freshly ground black pepper
- scant 1/4 cup chopped green onion tops
- 3/4 cup grated sharp cheddar
- 3 large or 4 small eggs
- 3/4 cup milk
What you do:
- Preheat the oven to 375.
- Begin by frying the bacon until just cooked. Once finished, transfer the bacon to paper towels (to absorb the grease) and drain the fat from the pan. Be sure to pour this into a jar or directly into your garbage pail; it will clog your sink.
- Heat the oil in a large pan, and add the onion, garlic, herb and black pepper. Cook for approximately 10 min., until the onions are very soft. Transfer to a bowl and add the roasted red pepper, bacon and green onion tops.
- Sprinkle two thirds of the cheese into the quiche crust. Add the onion mixture.
- In a small bowl, whisk the eggs and milk. Pour gently into the quiche. Sprinkle the remaining cheese over the top.
- Bake for approximately 35 min., until a skewer or knife comes out clean. Let rest for at least 10 min. on a rack before serving.