1cupcooked bacon pieces(from 12 oz. package bacon)
2cupsItalian six cheese shredded blend, divided(mozzarella, provolone, Parmesan, Fontina, Romano and Asiago)
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Instructions
Preheat oven to 375°F.
Prepare pie crust according to package directions. Line unbaked pie crust with foil and fill with pie weights or uncooked beans (this is called a blind bake). Bake for 10 minutes.
Remove pie crust from oven, carefully remove pie weights and foil, and sprinkle a half cup of the cheese in the hot pie crust. Allow crust to cool slightly while preparing quiche ingredients.
In a small skillet, heat butter until melted. Add onions and sauté until softened and lightly browned.
Add minced garlic to the skillet and cook for two more minutes, stirring frequently. Remove from heat, cool slightly.
In a medium mixing bowl, beat the eggs with a hand mixer or whisk until well combined. Add milk, cream, sour cream, Italian seasoning, and pepper and beat until all ingredients are well combined and the mixture becomes frothy on top.
Add onions and garlic; stir to combine. Add 1 cup of the cheese; stir to combine.
Pour filling into pie crust and top with bacon. If desired, reserve some of the bacon to sprinkle on top just before serving.
Bake on the lower shelf of your oven for 30 minutes. If the crust starts to get too brown, cover the edges with aluminum foil, and continue to bake. Quiche is done when center is mostly set, and a knife inserted in center comes out clean.
Remove from oven and sprinkle with reserved ½ cup cheese and bacon pieces. Let cool about 10 minutes. With a sharp knife, cut into 8 slices and serve.
Notes
Store leftover quiche covered in the refrigerator for up to 3 days.
Reheat single slices of quiche in the microwave in 30-45 second intervals or until warm.