Surprising flavor in every mouthful of the bacon, ham, and two-cheese quiche. Beautiful and delicious!
Author: Catherine Daugherty
Serves: 6
Ingredients
1 Pie Crust
1 cup Diced Ham
¼ cup Bacon, Cooked and Crumbled
½ cup onion, diced
1½ cup Sharp Cheddar Cheese, shredded
½ cup Smoked Gruyere Cheese, shredded
12 oz evaporated milk
4 eggs
1 teaspoon Pimientos, Diced
Pepper to taste
Instructions
Spray canola oil very lightly in a 9" or 10" pie plate. Add prepared single pie crust. Flute edges. Sprinkle with cheddar cheese.
Cooked 3 slices of bacon until crispy, drain on paper towel, crumble. Saute' diced onions and diced ham in 1 teaspoon of butter. Cook until ham is slightly browned and onions are translucent. About 5 minutes.
Layer in pie plate: Cheddar cheese, crumbled bacon, ham and onion mixture.
Beat eggs, milk, pimientos and Gruyere cheese in a food processor or mixer. Pour mixture over cheese, bacon, ham and onions.
Place pie ring or tin foil around the crust edges. Bake in a 375 degree oven for 40 to 45 minutes until set in the middle. Cool slightly before cutting to serve.
Notes
(1) I don't add salt because the pimientos are salty as is the meat. (2) A little chopped broccoli can be added for a green/red look at Christmas. (3) Layering the cheese first keeps the crust from getting soggy, spraying light canola oil crisps up the crust slightly. (4) Evaporated milk works just as well as heavy cream and is lower fat.
Recipe by Pray Cook Blog at https://praycookblog.com/thanksgiving-ham-and-bacon-quiche/