Classic Quiche

Name: Classic Quiche
Cook time: 35 min
Yield: 6
Ingredients: 1 unbaked 9-inch (23 cm) frozen deep-dish pie shell; 4 slices bacon, chopped; 1 small onion, chopped; 1 1/2 cups (375 mL) shredded Swiss cheese; 1 tbsp (15 mL) Robin Hood® All-Purpose Flour; 1/2 tsp (2 mL) salt; 3 eggs; 1 1/4 cups (300 mL) Carnation® 2% Evaporated Partly Skimmed Milk 2% Evaporated Partly Skimmed Milk

Prep Time N/A

Cook Time 35 mins

Serves 6

Difficulty N/A

Ingredients

1 unbaked 9-inch (23 cm) frozen deep-dish pie shell
4 slices bacon, chopped
1 small onion, chopped
1 1/2 cups (375 mL) shredded Swiss cheese
1 tbsp (15 mL) Robin Hood® All-Purpose Flour
1/2 tsp (2 mL) salt
3 eggs
1 1/4 cups (300 mL) Carnation^® 2% Evaporated Partly Skimmed Milk

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Preheat oven to 375°F (190°C). Place pie shell on baking sheet; bake 10 minutes; let cool. Cook bacon in skillet over medium-high heat until crisp; drain and set aside. Discard all but 1 tbsp (15 mL) fat from skillet. Add onion; cook 2 minutes or until softened.

Step 2:

Combine bacon, onion, cheese, flour and salt in bowl; spread evenly over pie shell. Stir together eggs and evaporated milk in another bowl; pour over cheese mixture. Bake 25 to 30 minutes or until slightly puffed and knife inserted in centre comes out clean. Let stand 5 minutes before serving.

Tip

For individual appetizer quiches, divide filling evenly among 24 thawed partially baked tart shells. Bake in 350°F (180°C) oven for 25 minutes.