The perfect brunch recipe for entertaining weekend guests. By: Meggan Hill, Culinary Hill
- 1 (9-inch) store-bought piecrust, thawed
- 4 slices bacon
- 1 yellow onion chopped
- 5 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon fresh thyme minced
- Salt and freshly ground pepper
- 1 package (6 ounces) Roth® Original Grand Cru® Cheese, shredded
- Preheat oven to 400°F. Dock the piecrust by pricking the bottom in several places with a fork. Partially bake the crust for 15 minutes. Remove from the oven.
- Meanwhile, fry the bacon in a medium skillet over medium-high heat until crisp, about 8 minutes. Drain on paper towels and finely chop (reserve bacon grease in pan). Transfer bacon to a small bowl.
- Return skillet to medium heat and add the onion. Cook until softened and lightly browned, about 5 minutes. Transfer to the bowl with the bacon.
- In a large bowl, whisk together the eggs, milk, cream, thyme, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt. Reduce the oven temperature to 350°F, and adjust an oven rack to the middle position.
- Set the partially baked crust on a rimmed baking sheet. Sprinkle the cheese and then the bacon-onion mixture evenly over the bottom of the warm pie crust.
- Carefully pour the egg mixture evenly into the pie shell until it reaches 1/2 inch from the top of the crust. Slide the entire baking sheet with the quiche on top into the oven. Bake until the top of the quiche is lightly browned and a knife inserted about 1 inch from the edge of the crust comes out clean, about 40 to 50 minutes. The center should be soft like gelatin but still set.
- Transfer the quiche to a baking rack and rest 5 minutes. Serve warm, cold, or at room temperature.