Black Forest Bacon Quiche

For my sister’s Bridal Shower, I created this Black Forest Bacon Quiche recipe. It turned out so well that I had to make it again to share! It was really nerve-racking not being able to taste it before it was served at the shower (can’t really cut a slice out and then bring the rest to the party), but it was a winner. Whew! Black Forest Bacon Quiche - karainthekitchen.com

Everything for the recipe can be found at Trader Joe’s! The Black Forest Bacon is so flavorful; you have to be careful not to eat it all before it goes into the quiche :) Black Forest Bacon Quiche - karainthekitchen.com

Cook up the bacon until it’s nice and crispy. Quiche is squishy enough, you want to add some depth to it. Black Forest Bacon Quiche - karainthekitchen.com

Caramelize the onions in the bacon grease, because why not?! Black Forest Bacon Quiche - karainthekitchen.com

Bake all of the goodness up in a springform pan Black Forest Bacon Quiche - karainthekitchen.com

And remove it once cooled to show off the beautiful crust. Black Forest Bacon Quiche - karainthekitchen.com

Slice and enjoy!

Black Forest Bacon Quiche - karainthekitchen.com

Black Forest Bacon Quiche
 
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Perfect for breakfast, lunch, or dinner, and any special occasion.
Author:
Recipe type: Quiche
Cuisine: French
Serves: 8
Ingredients
  • 12 ounces Uncured Black Forest Bacon
  • ½ large yellow onion, diced
  • 2 cups shredded Swiss cheese
  • 8 eggs
  • ¼ cup milk
  • 1 teaspoon salt
  • 1 pie crust
Instructions
  1. Remove pie crust from freezer to thaw according to package directions.
  2. Coat a 9 inch springform pan with non-stick spray and lay pie crust inside. Prick multiple times with a fork to ensure it doesn't bubble up and bake at 450 degrees for 9-11 minutes, or until golden brown.
  3. Chop bacon into 1 inch pieces and cook over medium heat in a cast iron skillet until crispy.
  4. Remove bacon to a plate lined with a paper towel to drain. Pat off any excess grease.
  5. Leave bacon grease in the skillet and add the onions, turning heat down if necessary, and cooking until soft and caramelized.
  6. Remove onions to a plate and set aside.
  7. In a medium bowl, beat the eggs, milk, and salt.
  8. Stir in the cheese, bacon, and onions until combined.
  9. Pour into baked pie shell and bake at 350 degrees for 30-40 minutes or until set at the edges and slightly wobbly in the middle.
  10. Cool on a wire rack until completely set and gently remove the springform pan.
  11. Slice, serve, and enjoy!

 

Hasselback Bacon Potatoes

I’ve seen potatoes prepared this way and have always wanted to try making them. They look so pretty! I did some research and found out that they are named after the restaurant that created them, located in the Hasselbacken Hotel in Stockholm, Sweden. Now that you’ve had your history lesson, it’s time for your cooking lesson! Hasselback Bacon Potatoes

When I buy my bacon, I cook up the whole package in the oven and then freeze it. Alma Carson taught me that trick! Then you always have cooked bacon ready to go and can just zap it in the microwave without the mess and smoke every time.

Bacon Hasselback Potatoes
 
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Author:
Serves: 8
Ingredients
  • 8 Russet potatoes, similar sizes
  • ½ cup grated cheese of your choice
  • 4-5 slices bacon, cooked and frozen, chopped
  • ¼ cup Extra Virgin Olive Oil for drizzling
  • Kosher or sea salt to taste
Instructions
  1. Preheat oven for 450 degrees. Grease a large baking pan and set aside.
  2. Scrub potatoes and pat dry. Place a wooden spoon on each side of the potato to prevent slicing all the way through it. Slice through the potato, making your cuts about ¼ in. thick. Rinse each potato under cold water, pulling the sections apart and letting the water run through each one. This will rinse the excess starch out and help the potatoes fan out while cooking. Dry the potatoes well and place in prepared baking dish. Stick bacon squares into random slices (I put 3-4 in each potato). Sprinkle the cheese over the potatoes, opening up some of the slices to get the cheese down in there.
  3. Drizzle the olive oil over all of the potatoes, followed by salt. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the potatoes are cooked through and the skin is nice and crunchy.
  4. Remove from oven and let cool, serve warm, and enjoy!
  5. These froze well after being individually wrapped in foil and placed in a freezer baggie.

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