Sour Cream Bacon Breakfast Quiche 
Serves/Makes: 6
Ready In: 1-2 hrs
Ingredients:
1/2 pound bacon
1 medium yellow onion, coarsely chopped
1 (9-inch size) pie crust dough
1 egg white, beaten
4 ounces Swiss cheese, grated
8 ounces sour cream
4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F.
Heat a heavy cast iron skillet over medium-high heat. Add the bacon to the skillet and cook, turning the slices as needed, until it is just crisp. Remove the bacon from the skillet and let drain on paper toweling.
Drain off all but one tablespoon of the bacon grease from the skillet. Reduce the heat to medium and add the onion. Cook, stirring the onion occasionally, until it is soft and lightly browned. Remove the onion with a slotted spoon and let drain on paper toweling.
Place the pie crust in a 9-inch quiche pan or pie plate. Brush the crust with the beaten egg white.
Crumble the bacon and sprinkle it and the onion evenly over the pie crust. Top with the grated Swiss cheese.
Beat together the sour cream, eggs, salt, pepper, and heavy cream until uniform in color. Pour it gently over the bacon and cheese.
Place the quiche in the oven and bake at 350 degrees F for 40-45 minutes or until it is set.
Remove the quiche from the oven and let it cool slightly before cutting it into wedges and serving.
Recipe Tips:
Crumbling the bacon into small pieces allows for even distribution in the quiche.
Sauteing the onions in the bacon grease over low heat until caramelized adds extra flavor.
Pricking the bottom of the pie crust with a fork can prevent it from puffing up.
Allowing the quiche to cool for a few minutes makes it easier to slice.
Garnish with fresh herbs like chives or parsley before serving.
For a lighter version, use turkey bacon and low-fat sour cream.
Try adding a pinch of nutmeg to the egg mixture.
Serve with a side of mixed greens for a balanced breakfast or brunch.
If the crust is browning too quickly, cover the edges with foil.
Try adding different cheeses for variety in flavor.
Leftover quiche can be reheated in the oven or microwave for a quick meal.
Common Recipe Questions:
What can I substitute for Swiss cheese?
Cheddar, Gouda, or Emmental cheese can be used as substitutes.
Can I use something other than bacon?
Yes, use cubed ham, sliced or crumbled breakfast sausage, Canadian bacon, turkey bacon, or a plant-based meat substitute.
How do I know when the quiche is done?
The quiche is done when the center is set and no longer jiggles.
Can I add vegetables to this quiche?
Yes, vegetables like spinach, bell peppers, or mushrooms can be added when you add the bacon and onions.
How should I store leftovers?
Store in the refrigerator, covered, for up to 3 days.
Can I freeze this quiche?
Yes, it freezes well. Store it tightly wrapped in the pie plate or quiche pan for up to 3 months. Do not thaw it before reheating. Cover with foil and reheat at 350 degrees F for 30-40 minutes or until heated through.
Recipe courtesy of CD Kitchen.com
