Quiche

Quiche is popular enough to be on my three week menu cycle. Long ago, when it was a Friday entree, it was consistently rated "thumbs down, way down", but now I put BACON in it and all is well.

This recipe is based on "A Quiche Formula" from The Enchanted Broccoli Forest, so already you know I've made some changes to the original (vegetarian) version.

Quiche
one 9" pie crust
1 medium to large onion, chopped
butter or oil as needed
1/4 to 1/3 pound Swiss or cheddar cheese (~1 1/4 to 1 1/2 cups)
REAL bacon bits or chopped ham
herbs: I like thyme with Penzeys' Parisien blend (chives, dill, basil, tarragon, chervil, white pepper)
4 eggs
1 1/2 cups milk (skim works fine)
3 Tbsp flour

1. Saute onion in butter or oil (I use Better Butter), covered at least part of the time, until reduced and tender. This can be done ahead. In fact, it's better if the onions have a chance to cool so they won't melt the cheese.
2. Sprinkle cheese in the pie crust. Putting it in first helps keep the bottom crust from getting soggy.
3. Sprinkle in bacon or ham, then herbs. I don't have a picture of this step right now, but will try to get some next time. Meanwhile, just wing it!
4. Distribute onions over the other ingredients.
5. Process eggs, milk, and flour in a blender. Pour GENTLY (so as not to disturb the layers) into pie shell.
6. Bake on bottom rack of 400 degree oven, about 35-40 minutes, until the center of the quiche no longer jiggles. The filling will probably be puffed up, but will fall when it is removed from the oven. Ideally, let it sit for a few minutes before serving. Enjoy!

Notes:

• The flour helps "set" the filling without using cream (as so many recipes do). The blender distributes it much better than just wisking.
• Filling variations are nearly endless, but this is our standard.
• I do use a store-bought crust (Pillsbury)--the only way to make this a weeknight dinner.
• I've made "quiche kits" to give away by layering the cheese, etc. in a pie crust, then blending the egg mixture and putting it in a quart-sized freezer bag. The bag lies on top of the filling, and everything gets wrapped in heavy duty plastic wrap and frozen. To prepare, the recipient needs to thaw in the fridge, stir the egg, pour it in, and bake. Works great!
• Quiche is for dinner here, but of course it makes a great breakfast or brunch entree. I would have everything ready to go the night before (keep egg mixture in a separate container), then just pour and bake in the morning.
• We reheat leftover servings (one at a time) in the microwave. Nowhere near as good as fresh, but still considered a treat compared to the usual breakfast routine.