Brie and Bacon Quiche

Posted by: Maggie

Sooo, Valentine's Day is next Tuesday, as I'm sure you're all aware. 

I totally neglected coming up with a Valentine's themed dessert to share with you, and definitely won't have time to do so in the next 5 days.

May I offer you a quiche instead? Eggs, cream, bacon, and copious amounts of cheese are romantic, right?

If you disagree, may I suggest making these red velvet cupcakes instead? Perhaps some mini-raspberry swirl cheesecakes? Maybe some chocolate cherry cookies? All thoroughly delicious options.

If you're not here for a Valentine's Day treat, let's move along and talk about this quiche. I bookmarked this recipe last spring, and finally got around to making it last week. Hellooooo, best quiche ever. I know quiche has a reputation as chick food for some reason, but Jeff loved this. He mumbled something through bites about calling it meat and egg pie instead, so if you're serving this to anti-quiche men, feel free to change the name.

Here's what you'll need:

1 frozen deep-dish pie crust, pre-baked if instructed (I didn't pre-bake mine)
4 ounces Brie, rind removed if desired, cubed
4 ounces Swiss cheese, diced
10 slices bacon, cooked crisp and crumbled
6 large eggs
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 dash each nutmeg, salt, and pepper

Preheat the oven to 375 degrees. Place the pie crust on a small baking sheet. Evenly place cheeses in the bottom of the pie crust. Layer crumbled bacon on the top. Beat the remaining ingredients in a large bowl, and pour into the pie crust. Bake in preheated oven for 45 minutes, or until a pick comes out clean. Cool for 20 minutes before serving.

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Source: Tasty Kitchen