Bacon & Cheese Quiche: Breakfast-Brunch
Prep time:1 hour
1 Pillsbury Pie Crust
6 Large Organic Cage Free Eggs
2/3 cup Heavy Cream
1 cup Whole Milk
10 oz Gruyere Cheese
8 slices Bacon
Fry bacon in a pan until crisp and then drain and chop into small pieces. Pre-heat oven to 425. Place the pie crust in a pie plate, crimp the edges and poke the bottom with a fork.
Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes.
Whisk together the eggs, cream and milk until thoroughly blended. Season with salt and pepper, then add the cheese and stir until it is blended. Spread the bacon over the bottom of the crust then pour the milk mixture over it.
Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, insert a toothpick in the middle. When it comes out clean, it's done.