Monday, November 26, 2012

Bacon & Havarti Quiche

I know what you're thinking and you're right. I don't usually eat bacon because it gives me a headache, but the rest of my family does. And on Sunday's, we generally make what we call a "big breakfast"; which includes eggs, potatoes, bacon or sausage. We only eat this way once a week and sometimes only 1-2 times per month, and it's usually more of a brunch than a breakfast as we generally don't eat until about 10am. Last Sunday we happened to make bacon, and since I was going to be busy cooking for Thanksgiving the next week, I wanted to make a few things that my family could pick on for lunches and dinner during the week. 

This is another one of those recipes that I have had in my trusty recipe box that I got from my Mom many years ago, but have never made. The recipe was originally for Quiche Lorraine, which is made with Swiss cheese instead of the Havarti and I must have copied it down wrong, because the first time I tried to make this, it wound up too runny. I guess that would happen if you add heavy cream AND milk...oh well, try and try again!   


The second time was a success and the family loved it! It's a great dish for breakfast as well as lunch or dinner served with a side salad. Or, if you're really ambitious, make individual quiches in a mini muffin pan for appetizers.


Bacon & Havarti Quiche
1 Pie Crust (I used Pillsbury Refrigerated Pie Crusts)
½ c. Crumbled Cooked Bacon (approx. 4-6 strips)
½ c. Havarti Cheese, shredded
¼ c. Pecorino Romano Cheese, grated
4 Eggs
1 ½ c. Heavy Cream

Directions:
1. Preheat oven to 350 degrees.
2. Roll out the dough so it thins out and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5-7 minutes.
3. In a bowl, whisk the eggs and heavy cream;  then stir in the cheeses and bacon.
4. Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown. Serves 8.

*You can also make this in a pie dish. If you do, cut the eggs down to three, heavy cream down to 1 cup and then add an additional 10-15 minutes to the cooking time.

Enjoy! 

Shared at Thursday's Treasures 11/29/12

5 comments:

  1. Yum! I'm a sucker for quiche with bacon and cheese. :) I hope you had a great Thanksgiving!

    ReplyDelete
  2. I adore quiche! And Bacon, and Cheese. Love the idea of minis!

    ReplyDelete
  3. This looks wonderful! Thank you for sharing on Thursday's Treasures, sweetie. <3 and hugs!

    ReplyDelete

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