Merry’s Bacon Quiche – 2-for-3 Never Felt So Good! 4


I haven’t done much dating – at least not the “meet the parents” kind. Batting 1-for-2 in his “my parents like me dating you” category, doesn’t give a girl much confidence. I spent more time picking out my clothes before my first breakfast with Richard and Merry than I did for my first date with Garrett. You know you’re nervous when you debate the merits of a blue dress (it’s a trusting color), a pink top (I’m sweet and fun), or a green shirt (to bring out my eyes and say I’m relaxed). By the time I’d actually decided on my outfit, it took me five naked minutes in front of a fan to stop sweating.

Months later, and with several breakfasts under my belt, I think green was the right call. 2-for-3 never felt so good!
Though I love the Saturday breakfast trips to the North Bend Bar and Grill, my favorite Judd filled mornings are often the ones at home. The family piles into the kitchen in a fluid beehive of food production. There’s always something coming off the grill and a big pot of French press coffee in various states of being emptied or refilled. My favorite part of their at home breakfast though, is Merry’s Bacon Quiche. It’s indulgently filled with bacon and cheese and seductively brought together with a smooth mixture of eggs and cream.

If you’re one of those families inclined to have breakfast for dinner, this is a meal in and of itself. But, I recommend cutting the richness with a fruit salad. A few bites of acid eaten along with your slice of quiche really lets you enjoy each thing – not to mention, keeps you awake through the whole meal. This is one of those dishes which sends you to the couch for a weekend nap. Not a bad thing, just an outcome I prefer postponing.

Merry’s Bacon Quiche
Serves 8

1 lb bacon
1/3 cup Parmesan cheese
½ cup Swiss cheese
2 eggs
2 egg yolks
2 tsp Dijon mustard
½ tsp salt
Pepper
1½ cup cream
1 10 inch partially baked shell
Bread crumbs (about ¼ cup)

Preheat oven to 375 degrees.

Cook bacon until crisp. Drain on a paper towel and cut into small pieces.

Sprinkle partially baked shell with dry breadcrumbs and half of the Parmesan cheese. Top with bacon and then Swiss cheese.

Beat eggs, yolks, mustard, cream, salt, and pepper. Stir in remaining Parmesan and pour into shell.

Bake for 25-30 minutes or until custard is set. Allow to cool for at least 5 minutes. Cut into 8 pieces and serve warm or at room temperature.
NOTE: Test with a knife. It should come out clean.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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