Quiche Lorraine (simplified)

This is the shortcut version of Quiche Lorraine

Prep Time 30

Cook Time 45

Course Breakfast, Side Dish

1 frozen 9 inch deep dish pie crust (or make 2 quiches using shallow pie crusts)
3 slices of pre-cooked bacon (can be optional)
3/4 cup Canadian bacon, diced
1/2 onion, diced finely
3 eggs, beaten
1.5 cups milk
1.25 cups cheese (1 cup shredded cheese, traditionally Swiss/Gruyere, but can substitute for Cheddar cheese, Monterey Jack) + (1/4 cup Parmesan cheese if available, otherwise, use any shredded cheese you have)
1 tbs flour

Preheat oven 450 degrees F.
Bake frozen pie crust(s) for 8 minutes or until crust is lightly golden brown. Then set aside.
Reduce oven temperature to 325 degrees F.
Heat up skillet on medium high heat with oil and saute onions for a couple of minutes, then add bacon and ham and continue to saute for a couple of minutes, set aside and let cool.
In a large mixing bowl, mix together eggs and milk. Stir in bacon, ham and onions.
In a separate bowl, mix together the cheese and flour. Then add this to the egg mixture and stir well.
Pour egg mixture into pie crust(s).
Bake for 45-60 minutes, or until knife inserted into center comes out clean.
Let cool for 10 minutes. Egg will firm as it cools.

Keyword Breakfast, Easy, Quiche, Quiche Lorraine