- Classic & always tasty! This quiche is something every home cook can whip up & serve.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 refrigerated pie crust, room temperature
- Pie weights or 1 lb dry beans
- 8 oz bacon, diced
- 1 cup onion, small dice
- 1 tsp fresh thyme, chopped
- 6 eggs
- 1 cup half and half
- 1-1/2 cups Swiss cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- Preheat the oven to 375°F.
- On a lightly floured surface, roll out the pie crust to fit in a 9" pie plate. Place the crust in the pie plate, pressing in the bottom and up the sides. Fold under the overhang of the crust and pinch it so the edge stands up. With your thumb and index finger of one hand, pinch the outside edge while pressing from the inside with your other index finger. Continue this around the entire crust.
- Freeze for 5 minutes, then remove.
- Place a piece of parchment paper on top of the crust and pour in the pie weights or beans until they fill the bottom of the crust. Bake until lightly golden, about 10–15 minutes. Let it cool to room temperature.
- In a medium sauté pan over medium heat, cook the bacon until just starting to crisp. Add the onion and the thyme. Continue to cook until the bacon is crispy and the onion has softened, about 3–5 minutes. Set aside to cool.
- In a medium mixing bowl, whisk together the eggs, half and half, Swiss cheese, salt, pepper, and nutmeg. Add the cooled bacon mixture and stir to combine.
- Remove the pie weights and parchment paper from the crust, then pour the prepared filling into it. Place the quiche back in the oven and bake for 30–40 minutes, until the filling is set. Let it stand 10–15 minutes before serving.