CHEESE AND BACON QUICHE

By á-6711

Ingredients

• 1/2 pound (8 ounces) bacon
• 1 large onion, chopped
• 2 large eggs, beaten
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• Pepper to taste
• 1 cup milk
• 2 cups (8 ounces) shredded sharp or extra-sharp cheddar cheese
• One 9-inch unbaked pie shell, homemade or store-bought

Preparation

Step 1

Preheat oven to 450° F. Fry the bacon until crisp. Remove from skillet, drain and crumble. Discard all but 1 tablespoon of the grease. Reheat the skillet over medium heat. Add the onions and sauté for about 5 minutes; do not brown. Place the beaten eggs in a medium bowl. Beat in the flour, salt and pepper. Add the milk and beat until well-blended. Stir in the cheese and bacon. Remove the onion from the pan with a slotted spoon and stir into the egg mixture. Pour into pie shell. Bake for 10 minutes, then reduce the temperature to 350° and continue baking for about 20 minutes, until a knife blade inserted in the center comes out clean. Remove from oven and let stand on a cooling rack for 10 minutes. Cut in wedges; serve hot, warm or room temperature.