Recipe ReRun:Bacon and Havarti Quiche

This week I'll be running a few favorite recipes and I'm starting with this Bacon and Havarti Quiche. This dish not only makes a wonderful brunch menu item, it is also a fabulous dish to serve Christmas morning.

Pumpkin & Brie Mini Quiche

It's only 29 days until my favorite holiday...Thanksgiving! I know. It's not even Halloween yet, but if you haven't figured it out by now, I'm a huge planner. I love Thanksgiving. The smell of turkey roasting in the oven. The parade Thanksgiving morning. The pumpkin...usually my only excuse to eat pumpkin pie during the year since no one really likes it except for my oldest daughter and I!

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