Sunday Baking: Bacon, Scallion, and Fontina Quiche

April 15, 2012

This bacon, scallion, and Fontina quiche is a universal meal because you can enjoy it for breakfast, lunch, and dinner.  Eggs are combined with crisp salty bacon, fresh scallions, and nutty Fontina cheese before being poured into a buttery flaky crust.  It is best to make your own pie dough but in a pinch, a store bought dough will work as well.  The beauty of a quiche is you can mix anything in the batter and it will be tasty!

Bacon, Scallion, and Fontina Quiche


4 eggs (room temperature)
2 cups of milk
1/2 cup of bacon, nice and crispy and crumbled (about eight slices)
1/2 cup of scallions, chopped
1 cup of fontina cheese, shredded
1 9-inch pie crust (home-made is always nice, but there is no shame in store-bought crust!)
Salt and pepper to taste
Heat the oven to 375º
While preparing the other ingredients place the pie crust on a baking sheet and allow it to bake for a few minutes in the oven. This will prevent it from becoming soggy later. Leaving the pie crust on the baking sheet throughout the whole process will also be helpful—there is no risk of grabbing the crust and breaking it, and if the mixture decides to drip over the edges while baking, at least it will drip onto the sheet not your oven.
Spread the bacon and scallions on the bottom of the pie crust. (Save a little bit of the bacon and scallions to use as a garnish while serving the quiche)
In a bowl, mix the eggs and milk together until blended. Stir in the cheese and add salt and pepper to your liking.
Pour the egg mixture into the pie crust. Sprinkle a little bit of cheese on top.
Take the quiche (still on the baking sheet) and place it in the oven.
Bake at 375 º for 30-40 minutes, until a knife of toothpick inserted into the center comes out clean.
Let sit for 10 minutes and then serve!

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