A couple of years ago, I wrote about the cheese ball, German Christmas cookies and Kool-Aid punch my mother made every year at Christmas. Today, I thought I'd share a Christmas tradition that started quite by accident.
One year when my son was young, I invited some in-laws over to watch him open presents and eat breakfast with us on Christmas morning. I wasn't sure what I was going to cook, but I knew I didn't want to spend all morning working in the kitchen. As I was going through my recipes, I came across a quiche recipe a cousin had given me two months earlier. I decided it would be the perfect dish for a Christmas morning breakfast. Not only would I be able to join everyone in the festivities, I could do the majority of the work the night before!
Bacon Quiche is very similar to Quiche Lorraine -- a bacon and cheese quiche -- with a few differences.
- Bacon Quiche doesn't use a quiche pan or pie plate. It's made in a 13 x 9 x 2-inch glass baking dish.
- You don't have to make the pie crust for Bacon Quiche. It uses a package of refrigerated pie crusts, a real time saver on Christmas morning!
- Bacon Quiche uses an entire package of bacon, whereas most Quiche Lorraine recipes use less.
- Instead of cream -- half and half, whipping or heavy -- Bacon Quiche uses milk.
- Bacon Quiche uses Cheddar cheese not the traditional Swiss or Gruyere found in Quiche Lorraine.
Add the filling and bake for 40 to 45 minutes.
Add a side of fresh fruit or a fruit salad and breakfast is ready!