Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
8
Yield:
1 (9-inch) quiche
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.
Cook's Note:
Depending on your oven you may wish to line the rim of the crust with aluminum foil to prevent excessive browning.
Nutrition Facts (per serving)
| 391 | Calories |
| 28g | Fat |
| 27g | Carbs |
| 10g | Protein |
