Bacon, Cheese, and Chives Quiche
Hiding under the snow is our hardy little chives plant. Not many things are still green in our garden. Here in zone 6, the chives, sage, and rosemary are still hanging in there, but as temperatures drop they will go dormant for winter. I decided to snip a few stalks of chives and use them in the kitchen.
Breakfast for dinner is always a hit in our house. So, I decided to slip the stalks of our snowy chives into a quiche. It was a breeze to put together and a hit with the family. Eggs, bacon, cheese, pie crust…what’s not to like about “eggy pie”? Pie for dinner. Yay!
I did not follow a recipe. I tend to use recipes when I am baking, but sort of use them as general ideas or guidelines when cooking. Anyone else? This is my family friendly adaptation of the classic Quiche Lorraine.
Ingredients
1 frozen pie crust
6 slices of bacon chopped
¼ of a white onion chopped
6 eggs
1 cup heavy cream
Salt, pepper, paprika, garlic powder
1 cup shredded cheese (I used mozzarella)
Chopped chives (I used approximately 8 stalks)
Method
Preheat the oven to 350° F. While the oven is preheating, chop 6 slices of bacon. I like using kitchen shears.
Cook the bacon on the stove over medium heat.
Remove the bacon from the pan and place in a bowl. Drain some of the grease and add the chopped onion. Cook until lightly brown around the edges.
Add the onion to the bowl with the bacon.
In a mixing bowl, whisk 6 eggs.
Add the heavy cream to the eggs and mix. Then season to taste. I used salt, pepper, paprika, and garlic powder.
Add chives and cheese. Mix everything together.
Place the frozen pie crust on a baking sheet and then pour the mixture into the crust. (The pie tin is very wobbly without the support of the tray. This is an important step!)
Bake for 45 minutes until the middle is set.
Allow it to cool for 10 minutes before serving. It is hot!
More Ideas
This simple quiche recipe is extremely versatile. Just keep the egg to cream ratio and have fun experimenting with different flavor combinations- oven dried tomatoes with basil and mozzarella, roasted red peppers and spinach, or even leftover turkey and roasted rosemary sweet potatoes. I made the last suggestion a few days after Thanksgiving. Everyone was tired of turkey at that point, but they loved the new “eggy pie.” They had no idea it was the leftovers!
Time around the table helps all families grow. So, whatever seasonal ingredients you choose, I am confident your family will enjoy this easy “eggy pie” recipe. And they may not even recognize the chicken and broccoli from last night.
