Quiche, like this one made with farm fresh eggs, bacon and Havarti cheese is so versatile and perfect for breakfast, lunch or dinner.
I know what you’re thinking and you’re right. I don’t usually eat bacon because it gives me a headache, but the rest of my family does. And on Sunday’s, we generally make what we call a “big breakfast”; which includes eggs, potatoes, bacon or sausage. We only eat this way once a week and sometimes only 1-2 times per month.
It’s usually more of a brunch than a breakfast as we generally don’t eat until about 10 a.m. Last Sunday we happened to make bacon, and since I was going to be busy cooking for Thanksgiving the next week, I wanted to make a few things that my family could pick on for lunches and dinner during the week.
This is another one of those recipes that I have had in my trusty recipe box that I got from my Mom many years ago, but have never made.
The recipe was originally for Quiche Lorraine, which is made with Swiss cheese instead of the Havarti and I must have copied it down wrong, because the first time I tried to make this, it wound up too runny.
I guess that would happen if you add heavy cream AND milk…oh well, try and try again! The second time was a success and the family loved it! It’s a great dish for breakfast as well as lunch or dinner served with a side salad.
Or, if you’re really ambitious, make individual quiches in a mini muffin pan for appetizers. ~Enjoy!
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Bacon & Havarti Quiche
- 1 Refrigerated Pie Crust
- 1/2 c. Crumbled Cooked Bacon, approx. 4-6 strips
- 1/2 c. Havarti Cheese, shredded
- 1/4 c. Pecorino Romano Cheese, grated
- 4 large Eggs
- 1 1/2 c. Heavy Cream
- Preheat oven to 350 degrees F.
- Cook bacon until it's crisp either in a frying pan or in the microwave on a microwave-safe plate.
- Roll out the dough so it's 1/4" thick and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5 minutes.
- In a bowl, whisk the eggs and heavy cream; then stir in the cheeses and bacon.
- Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown.
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