Note: I would toast the pumpernickel slices a little bit before topping with the bacon/cheese mixture. I also used Dijon mustard with this recipe.
Here's one of my "go to" brunch recipes. This is pretty rich, but I find that using the heavy cream works best for me. You can substitute half & half for the heavy cream but I wouldn't use milk.
Bacon & Sweet Onion Quiche
1 pie crust for 9 inch pie or quiche pan
1 1/2 cups of heavy whipping cream
1 cup Gruyere cheese, shredded
1/2 cup Havarti cheese, shredded
6 slices of thick-sliced bacon, diced
1/3 cup of Vidalia (or other sweet variety) onion, finely chopped
1/4 tsp salt
Unfold pie crust and press into a 9 inch pie or quiche pan. Blind bake the crust and set aside.
In a skillet, cook the diced bacon until crisp. Remove bacon from pan, drain on a paper towel and set aside. Reserve some of the bacon drippings in the skillet to use for sauteeing the onion. Saute the onion in the bacon drippings until soft/translucent. Set aside.
In a mixing bowl, beat eggs until frothy. Stir in cream & salt. Line the bottom of the prebaked pie shell with the sauteed onion/shredded cheeses/bacon, then pour the custard mixture over this. Bake in a 350°F oven for 35-40 minutes, or until a toothpick inserted into center of quiche comes out clean. Serve warm and enjoy!
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