Crust: I use America's Test Kitchen's recipe for Foolproof Pie Crust. No matter which recipe you use, make sure to "blind bake" the crust. No one wants a soggy bottom crust with their quiche.
- 5 egg whites
- 2 whole eggs
- Bacon (approximately 0.5 lbs), cooked then crumbled
- 0.25 cup whole milk
- 0.5-0.75 cup cheddar cheese
- Salt & Pepper to tastes
Mix all ingredients and pour the egg mixture into the prepared pie shell. Bake at 350 degrees for 25 minutes.