Bacon-Cheese Quiche

When I need a quick and easy dinner, I'm finding that I often turn to quiche.  On Wednesday nights we attend a small group with our church, and there's just not enough time for me to cook a complex meal before we leave.  This was the most recent quiche I made, and it was simple and delicious - like most quiches are.

Bacon-Cheese Quiche

1 homemade or store-bought single-crust pie dough

1 Tbsp olive oil

1 large yellow onion, diced

1 green pepper, diced

coarse salt and ground pepper

6 eggs

3/4 cup heavy cream

8 strips bacon, cooked and crumbled

1 cup shredded Cheddar cheese 

Heat oven to 375 degrees.  Place dough in a 9-inch pie plate, fold overhang under, and crimp edge.  Place a sheet of parchment paper over dough and fill with pie weights or dried beans.  Bake until edge is dry and light golden, about 20 minutes.  Remove parchment and weights.

Meanwhile, heat olive oil in a large skillet over medium-heat high.  Add onion and green pepper, cooking until tender, 8-10 minutes.  In a medium bowl, whisk together eggs and cream.  Add onion, green pepper, bacon, and cheese, and season with salt and pepper.  Whisk to combine.  Pour into crust and bake at 375 until center of quiche is just set, 35-45 minutes.  Serve warm or at room temperature.  (To store, refrigerate cooled quiche, tightly covered, up to 3 days.)

source: recipe adapted from Everyday Food, December 2011