The BEST Bacon Quiche Ever (aka Quiche Lorraine)

(Picture to come soon.  Had to get this out quick for a friend)


Did I mention that quiche recipe that is the best ever and I couldn't for the life of me find it??  Well, in searching for some other forms (there is a stack that is waiting to be filed - doesn't everyone have those?) I came across it....on the BACK of another piece of paper that had nothing to do with food!  If you're currently shaking your head and chuckling like I am, then you can feel my pain and completely understand.  This incident is exactly why I bought a simple composition notebook about a year ago and it stays in the cabinet with the rest of the cookbooks.  When I'm in a creative mode, I simply pull it out, scribble the rough draft recipe as I'm making it and make notes about any changes that need to be made once it's done and it's gone through a tasting.  I'm usually my worst critic.  Anywho...I digress.  This bacon quiche recipe is DA BOMB!  It actually uses egg substitute, which makes you feel a bit better for eating the bacon and cheese that goes in it.  Again, like the previous quiche recipe, this is an awesome base and a place to start getting creative like you would with an omelette!  Enjoy!

Bacon and Cheese Quiche

• 1 cup bacon, cooked and crumbled (approximately 1/2 lb or use prepackaged crumbles)
• 1 cup cheddar cheese, shredded
• 1/2 cup yellow onion, chopped
• 1/2 teaspoon salt
• 2 cups egg substitute
• 2 cups half and half
• 2 deep dish 9" pie shells, unbaked

Combine all ingredients in a bowl.  For ease of transportation, if using store bought pie shells in aluminum pans, place pans on a baking sheet.  Place in a 375F oven and bake for 25-35 minutes or until the eggs are set, puffy, and lightly browned.

*Substitute - Instead of using egg substitute, you can use 8 large eggs

Sausage & Cheese Quiche

I absolutely love quiche.  I think it is so versatile because you can change the fillings at any time.  Don't want sausage? Swap in some bacon.  Don't want any meat? Add some spinach, or asparagus, or mushrooms.  Switch up the cheese.  Switch up the seasonings.  It's basically an omelette in a pie shell.  For this recipe, I received inspiration from a magazine and then built my own from there.  For this quiche, I used Opa's Jalapeño Smoked Sausage and some shredded Gouda cheese that I had in the fridge.  I like looking at what I have leftover in the fridge and making something yummy out of it :) The leftover sausage will most likely be used in a delicious jambalaya in the next few days.  If you don't have access to Opa's sausage, any link-style sausage or even a bulk sausage will work.  If using a bulk sausage, I suggest using 1/2 pound.  You can substitute leeks, white onion, yellow onion, shallots, or even purple onion for the green onion.  Enjoy!

Sausage & Cheese Quiche

• 1 9-inch pie shell, unbaked (homemade, frozen, store-bought, whatever)
• 2 small links Opa's Jalapeño Smoked Sausage, sliced
• 2 green onions, sliced
• 2/3 cup shredded Gouda cheese
• 2 eggs
• 2 egg yolks
• 1 cup half-and-half
• Salt and pepper to taste

Preheat oven to 375F.  Slice sausage into rounds and lightly brown on both sides in a skillet over medium heat. You can cut the sausage into smaller pieces if you desire.  If using bulk sausage, crumble and brown the sausage thoroughly.  Remove sausage from the skillet, removing all the grease except for approximately 1 Tablespoon.  Add onions to the pan and sauté lightly.  Place sausage, onions, and cheese in the bottom of the pie crust.  In a medium bowl, whisk together the eggs, egg yolks, half-and-half, and salt and pepper until thoroughly combined.  Pour over the sausage-onion-cheese mixture.  Bake for 25-35 minutes or until the eggs are set and the top is lightly browned.