I found the
basis for this recipe on the blog called -www.showmetheyummy.com. I’ve kept the basic recipe but changed up
some of the ingredients. Decided to make
it for breakfast this morning. One word
– YUM! Creamy, cheesy, perfect
deliciousness. It was easy to make. The most difficult part was waiting for it to
cool after it came out of the oven. I’m
fairly certain this will be making an appearance on our table several times
throughout the holidays – and beyond!
Ingredients
6 slices
bacon
1/2 a white
onion, diced
4 cloves
garlic minced
6 large eggs
3/4 cup
whole milk
8 oz. Swiss
& Gruyere cheese mixture, grated (I bought a pre-grated package of this
from Trader Joes)
8 black olives,
sliced
3 green
onions, sliced
1/2 teaspoon
salt
¼ teaspoon white
pepper
1/4 teaspoon
nutmeg
1/4 teaspoon
Cayenne
Instructions
Preheat oven
to 375 degrees F.
Lay bacon in
an 8" oven safe cast iron skillet. (If you don’t have a cast iron skillet,
use a regular saute pan to cook the bacon and onions and then use a baking dish
to cook the quiche in.)
Cook over
medium heat until crispy (cook 2 pieces at a time). Remove bacon, but keep the
grease. Crumble bacon and set aside.
Add in diced
onion to the bacon grease. Cook for 5 minutes, or until tender. Add in garlic.
Saute for 30 seconds. Remove from heat. Drain
some of the bacon grease from the onions onto a paper towel.
In a large
bowl, whisk together the eggs and milk. Stir in the cheese, salt, white pepper, nutmeg, cayenne,
green onions, olives, bacon, and onions.
Wipe out the
skillet; spray the sides with cooking spray. Pour mixture into prepared pan.
Bake for 30
minutes or until the egg mixture has set. You can check this with a toothpick.
Or you can see once the egg mixture isn’t jiggly. Baking time may vary
depending on pan you use. I used the hot skillet.
Let cool for
about 10 minutes before serving.
