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Bacon, Green Onion and Port-Salut Quiche

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6 thick bacon slices, cut into bite-size pieces

1 frozen deep-dish pie crust

1/2 cup green onions, sliced thinly

3 large eggs

1  1/2 cup half and half

1/2 teaspoon salt

Pinch of nutmeg

Black pepper to taste

8 oz. Port-Salut or Muenster cheese, trimmed of rind and grated

 

Preheat oven to 375°F. Cook crust according to package directions.

In a medium skillet, cook bacon over medium-low heat until crisp. Transfer to paper towels to drain. Place bacon into the bottom of the baked crust.

Pour off most of fat from the skillet. Add green onions and cook at medium heat until tender, about 2 minutes. Transfer onions to a bowl and add rest of ingredients from eggs to nutmeg. Whisk until fully blended. 

Sprinkle cheese over bacon in crust. Pour in egg mixture on top. Dust quiche with pepper. Place quiche on a cookie sheet in the middle of your oven. Bake for 40 minutes or until the top begins to puff and a knife comes out clean. Cover the crust with foil if it browns too quickly.

 

Adapted from The Bon Appetit Cookbook

 

 

 

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