Howard Helmer, senior national representative, American Egg Board, says his quiche recipe is so easy to make that people have thrown it together blindfolded—but don't try this at home! "Eggs are the most high-quality and nutrient-dense food in the entire supermarket. Lucky for us, they're also inexpensive."
Makes: 6 servings
Prep: 30 mins
Bake: 40 mins
- 1 9-inch frozen deep-dish pie shell
- 8 ounces bacon, cut into 1/2-inch pieces
- 1 onion, halved and thinly sliced
- Salt and pepper
- 6 large eggs
- 1 cup half-and-half
- 1 cup shredded Swiss cheese
- Preheat the oven to 400 degrees . Using a fork, prick the inside of the pie shell, then bake for 8 minutes. Remove from the oven; lower the temperature to 325 degrees .
- Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add the onion and 1/2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
- In a large bowl, beat the eggs with the half-and-half; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell. Bake until set, about 40 minutes. Let stand for 10 minutes before slicing.
- Hard-boiled eggs shouldn't stink. It's boiling them too long that causes the sulfurous stench. To avoid that, place a single layer of eggs in a pot and cover with water by 1 inch. Pop on a lid, bring the water to a boil and then immediately remove the pot from the heat. Let the eggs stand, covered, for 14 minutes before plunging them into ice-cold water. Yolks can burst when cracked into a hot pan for fried or poached eggs. To keep the golden center intact, crack the egg into a small bowl before sliding it into the pan.