I have a husband who really enjoys bacon – something we absolutely agree on! In the process of looking for interesting recipes over on King Arthur Flour, I came across a quiche recipe that had Bacon as the first word in its name.
Of course, I had to try it, having never tried a quiche before. I took the easy way out for the crust, purchasing a shallow one instead of making my own. The result was… okay. Hubs wasn’t thrilled with the crust, the cheese didn’t really add much, and OF COURSE there was a need for more bacon. And so, our Frittata was created!
Kegger’s Bacon, Egg, and Cheese Frittata
Equipment
- 9.5" pie plate
Ingredients
- 1 lb bacon
- ½ large onion, diced
- 2 TBSP butter
- Salt & Pepper
- ¾ cup heavy cream
- ¼ cup milk any percentage
- 6 large eggs
- ½ cup Swiss cheese, shredded
- ½ cup Parmesan cheese, shredded
- ½ cup sharp cheddar cheese, shredded
- ¼ tsp Kosher salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375° F. Grease pie plate, and set aside.
- Cook the bacon in a frying pan until crisp, drain, then cool on a paper towel lined plate. Roughly chop once cool.
- Melt butter over medium heat in a saute or sauce pan, then add onion. Season to taste with salt and pepper, then cook until onion has softened and is starting to brown. Remove heat, and set aside.
- In a large bowl, whisk together cream, milk, and eggs. Add bacon, onions, cheese, salt, and pepper until well combined. Pour into prepared pie plate. (Make sure you do not fill to the rim – if you have too much filling, pour into a custard cup and bake beside the frittata, or save for later.)
- Bake for 45-60 minutes. The edges should be golden brown, and the center just set.
- Remove frittata from the oven, and let cool on a rack. Serve warm or at room temperature, and refrigerate the leftovers.
Notes
All told, this recipe is pretty easy to put together. The time is getting the ingredients prepped – it takes a while to fry up a pound of bacon on the stovetop, after all. I’m thinking that next time I use the oven, and maybe do it the day before.
MM likes to reheat this with a side of sugar glazed ham for lunches (what can I say? He’s a ham and bacon kind of guy! 🙂 ).
Full disclosure – I didn’t mind the crust, but the amount of onions in the original recipe was overpowering, especially when reheated. I had considered trying out the crust specified in the recipe as well, or trying out one of the Serious Eats crust recipes, but again, I was looking for something pretty easy.
The problem with purchasing a pre-made pie crust is that the non-deep dish ones are incredibly shallow. I easily had half of the mixture left after slightly underfilling the crust. This ended up being a benefit, because it was easy to try the crustless version a few days later.