If you have the ingredients on hand, quiche can be a quick-prep meal that's good for breakfast, lunch or dinner. I always keep a couple of frozen one-crust pie crusts in the freezer, just in case I'm moved to do quiche. And eggs? Cheese? We always have eggs and various odds and ends of cheese. Quiche is forgiving - it's essentially a frittata with a shell. Use whatever you have on hand for fillings, and just because most recipes call for heavy cream, doesn't mean you can't sub skim milk, whole milk or half-and-half, if that's what's in the fridge.
Bacon & Shallot Quiche1 homemade or store-bought single crust pie dough 3/4 lb. bacon 6 shallots, thinly sliced 1/2 t. white pepper (or black if you don't have white on hand) Sprinkle of Kosher salt 6 large eggs 3/4 c. half-and-half 1 c. (4 oz.) Gruyère cheese, grated
Preheat the oven to 375°. Place the pie crust in a 9-inch pie plate, or ready a frozen crust in an aluminum plate. Cover a rimmed baking sheet with aluminum foil, and place the crust on top (this will catch drips and overflow and keep your oven neat).
Chop the bacon into 1/2-inch pieces. Place it in a large skillet over medium heat and cook until brown but not burned. Using a slotted spoon, remove it from the pan to a plate lined with paper towels. Add the shallots to the pan and cook, stirring frequently, until translucent. Again, using the slotted spoon, remove those to another plate lined with paper towels. In a medium bowl, whisk the eggs and half-and-half. Add the shallots, bacon and cheese and season with a sprinkle of salt (remember, your bacon is salty!) and the pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature.