Just wanted to share a recipe for Bacon and Green Onion Quiche, one of our family favorite meals. I like this recipe because it's not only delicious, but frugal, since it uses eggs for the bulk of the dish. Paired with a green salad, it makes a hearty, satisfying dinner. This recipe makes enough for 2 quiches, so we often eat the second one for breakfast. I like to prepare this dish on Saturday nights, that way there is a quiche ready for our Sunday morning breakfast (hard to prepare a breakfast when you are in a rush to get to church!).
Bacon and Green Onion Quiche
2 c. whole-wheat pastry flour (or 1 c. whole-wheat, 1 c. white)
1 c. lard or butter, cold
2-3 tbsp. ice cold water (you may have to adjust the amount)
Cut lard or butter into the flour until crumbly; add water and knead well to form dough. Wrap the dough in plastic wrap and let sit in the refridgerator at least one hour. Remove dough from wrap; seperate into 2 halves. Roll each halve to about 1/4 in. thick; place in pie pan, preferably deep dish. Use fork to tine the edges. Trim away any excess dough.
about 8 strips bacon, chopped up and fried
1 c. sliced green onion
1/2 c. milk
salt and pepper to taste
1/2 c. grated cheese of your choice--we like parmasean, but my mother loves it with Swiss!
Beat together the eggs, milk, cheese and salt/pepper. Place half of the bacon crumbles in the bottom of each pie pan; do the same with half of the onions. Pour egg mixture into the crust. Place in a 350 degree oven and bake about 15 min. Check frequently. This never cooks for the same ammount of time, so you may have to increase the baking time. Quich is done when top browns over slightly and the center is springy.