Bacon, Lettuce, and Tomato Quiche
Sometimes I make recipes up, use them several times and then forget about them because I move on to new things. This recipe is one of those casualties. But then I made it again today. This may or may not have resulted in a Hobbit-like second breakfast. Sweet baby Jesus, this is good.
It’s bad for you. it’s good for you. It confuses the mind and comforts the soul. It is BLT quiche.
B.L.T. QUICHE INGREDIENTS:
- 1 Pillsbury pie crust (or homemade)
- 11 large eggs
- 1/4 cup heavy cream
- 1/3 cup flour
- 1 cup medium cheddar cheese (or any cheese that melts well like gouda, gruyère, Havarti), grated
- 1/2 bunch chopped green onions
- 3/4 cup pint tiny tomatoes cut sliced in thirds or half (grape tomatoes or cherry tomatoes)
- 1 cup large bacon bits (cooked, drained & cut bacon or store bought bacon bits)
- Salt & pepper to taste
- 1/2 head of romaine lettuce sliced into thin strips (chiffonade cut) for garnish
- 1 cup sour cream for garnish
- 6-8 tiny tomatoes cut in half for garnish
Place homemade pie crust or store bought Pillsbury (this brand because it isn’t sweet) pie crust in a pie pan that is sprayed with non-stick spray, poke crust with a fork about 20 times all around and then bake for 15 minutes.
Place eggs, heavy cream, flour, cheese, green onion, tomatoes, bacon bits and salt & pepper in a large bowl. Using a fork, whisk ingredients together well. Pour quiche mixture into pie crust.
Bake quiche with a baking sheet on the shelf underneath it to help catch any possible overflow. Use a guard or foil to protect the edges of the crust from over-baking once they are light golden brown. Bake for about 45 minutes or until a knife comes out clean. Quiche will continue to bake for a little while after removed from oven since it’s still hot.
If you feel guilty, just add extra lettuce and tomatoes. Gluten-free friends, you can forget the crust and leave the flour out of this recipe.