Cheese and Bacon Quiche

(Kris Schoels)

What better a way to feed a large group for brunch than with a quiche? This recipe from A Taste of Virginia Tech cookbook is not only delicious and easy to make- it can also be made the night before and heated up right before your guests arrive.

Cook Time:50 min

Prep Time:20 min

Total Time:1 hours10 min

Servings: 8

Ingredients:

1 (9 inch) Pie crust

5 Ounces uncooked bacon

4 Ounces grated Emmentaler cheese

3 Eggs

1 cup heavy cream

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Dash of nutmeg

Preparation:

Preheat oven to 400 F.

Roll the pie dough into a large circle and place into a pie dish. Flute the edges decoratively. Place wax paper on top of the dough, lay dry beans or pie weights on it and bake for 12-15 minutes. Remove wax paper and beans, let cool.

Decrease the oven temperature to 350 F.

Dice the bacon and cook in a small skillet until crispy. Remove bacon with a slotted spoon and place on a plate lined with a paper towel to drain.

Whisk together the eggs, cream, milk, salt, pepper, and nutmeg in a large bowl. Evenly spread out the bacon and cheese on the cooked pie crust. Pour egg mixture on top.

Bake for 35 minutes or until a knife comes out clean and the filling is evenly set.