English Quiche

English Quiche

Morning, noon, or night, it’s always a good time for a little quiche! This simple recipe is a great way to enjoy our back-bacon in one of its more subtle roles.

6-8 Spencer’s Back Bacon Rashers, finely chopped (1 pack)
1 (9 inch) unbaked pie crust
1 cup shredded Cheddar cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon dry mustard powder
1/8 teaspoon cayenne pepper

Cooking Directions:
Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, mustard powder and cayenne pepper. Pour mixture into pastry shell.

Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Serves 2-4.