Ham & Bacon Quiche
Full of porky goodness this quiche is great. It can be frozen and pulled out when needed. I love serving this as a breakfast or dinner option.
Ingredients
- 4 slices bacon diced
- 1/2 yellow onion diced
- 1½ C chopped cooked ham
- pinch kosher salt
- 1/2 C gruyere cheese, grated
- 1/4 tsp ground white pepper
- 1/4 C half and half
- 1 frozen pie crust
- 1/2 tsp fresh thyme leaves optional
- 4 large eggs
Instructions
- Over medium heat in a small skillet cook the bacon pieces until nice and brown. Using a slotted spoon scoop the bacon to a paper towel lined plate and pour out all but 2 tsp bacon fat.
- Return the skillet to the burner on medium heat and add the onion to the bacon fat. Add in just a pinch of kosher salt. Cook until soft and translucent. About three minutes.
- Add in the ham and cook for two minutes until the ham just begins to brown. Add the ham and onion mix to the plate with the bacon.
- Prick your pie shell with a fork all over to prevent air bubbles forming.
- Add in the meat and onion mixture to the bottom of the pie shell.
- Top the meat with the cheese.
- Gently beat the eggs together with the white pepper and half and half. Pour the mixture over the top of the cheese.
- Bake in a 400 degree oven for 35 minutes. Allow it to sit for five minutes before cutting.
- Top with thyme leaves if desired.
- **If you are going to freeze, follow instructions through step 8. Let the quiche fully cool after baking then wrap in sheets of aluminum foil and store in the freezer. You can reheat the quiche by allowing it to defrost overnight in the fridge then heating back up in a 350 degree oven. **