A Yearly Tradition

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.

The filling ingredients can be assembled the night before and stored in the refrigerator.  The next morning, put both pie crusts in a glass -- not metal -- baking dish.  I made the quiche in a metal pan once and, although the filling was good, the crust never did get brown.  Sprinkling the pie crusts with flour helps keep the crust from getting soggy.

Add the filling and bake for 40 to 45 minutes. 

Add a side of fresh fruit or a fruit salad and breakfast is ready!

Since the quiche was easy to make and so well received, I decided to make it again the next Christmas.  I didn't realize it at the time, but I created a Christmas tradition that we'll be observing for the 14th time tomorrow morning.  To keep it special, I only make the quiche on Christmas.  This gives my family something to look forward to, just like the day we're celebrating.

Bacon Quiche

6 to 8 Servings

1 (14.1 oz.) pkg. refrigerated pie crusts

1 (12 oz.) pkg. bacon, cooked, drained and crumbled

6 eggs, beaten

2 cups milk

2 cups shredded Cheddar cheese

salt and pepper to taste

Put both pie crusts in an ungreased 13 x 9 x 2-inch glass baking dish. Flour the bottoms and sides of the pie crusts.  Combine remaining ingredients and pour on top of crusts.  Bake at 375° for 40 to 45 minutes.

Filling ingredients can be assembled the night before and stored in the refrigerator. 

© Margaret's Morsels