“Bacon”, Onion, & Cheese Quiche

I haven’t made quiche in a while, and I happened to have an extra frozen pie crust lying around. Liam has really taking a liking to Morningstar Farms veggie bacon strips, so I thought I could throw those in a quiche. I also had extra green onions that needed to be used. This quiche failed me. I don’t know if it’s the almond milk I use, or if my oven temps are all wacky, but after 40 minutes in the oven, this thing was still total liquid. I left it in there for about 45 MORE minutes, but meanwhile, my family was starving, so I had to make another dinner on the fly. We had omelets and salads. I left this quiche out on the stove to cool down, then covered it and threw it in the fridge. We ate it for lunch the next day. I could still tell that the eggs hadn’t quite firmed up, but it was edible. I just bought an oven thermometer to start using, to troubleshoot what the problem is. If this quiche had cooked all the way, it would have been an 8.5.

“Bacon”, Onion, & Cheese Quiche

Ingredients:

3 beaten eggs
1 1/2 cups milk (I used Silk Almond milk)
1/4 cup sliced green onion
2 slices Morningstar Farms veggie bacon
1/4 tsp salt
1/8 tsp pepper
dash ground nutmeg
1 1/2 cups sharp cheddar cheese, shredded
1 tbsp all-purpose flour
prepared pie crust
cooking spray

Directions:

1. Preheat oven to 325 degrees F.
2. Fry “bacon” in a frying pan (with cooking spray) until they start to brown. Let cool, then crumble.
3. In a bowl, stir together eggs, milk, onion, bacon, salt, pepper, and nutmeg.
4. Toss together shredded cheese and flour. Add to egg mixture and mix well.
5. Pour egg mixture into pie crust. Bake in oven for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning.