Recipe from Lamers Dairy.
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Master Quiche Recipe:
1 partially baked pie crust *
1 ½ cups Lamers Dairy Half & Half
¾ teaspoon salt
¼ teaspoon pepper
Whichever combination of vegetables/cheese/cooked meat you desire
12 slices bacon
1 cup shredded Wisconsin Swiss Cheese
1/3 cup finely chopped onion
Heat oven to 425 degrees.
Cook bacon. Drain on paper towel. Cut into small pieces. Separately, cook onions in small amount of butter to soften, but do not color. Sprinkle onions, bacon and cheese in partially baked pie crust in layers. Whisk eggs, Lamers Dairy Half & Half and salt and pepper together in a bowl. Slowly pour into crust. Do not overfill. Bake for 15 minutes at 425 degrees. Reduce the oven temperature to 300 degrees and bake until a knife inserted comes out clean (30-40 minutes more). Let stand 10 minutes before cutting.
*To partially bake the crust, line the crust with parchment paper and fill with pie weights (or dried beans). Bake at 425 degrees for 10 minutes. Remove the crust from the oven and remove pie weights and parchment paper. Brush inside of crust with egg wash. Return the crust to the oven for approximately 3 minutes until the egg wash dries to form a barrier between the crust and the filling.
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