1 pie crust (i used Pillsbury refrigerated)
1/2 lb bacon
1 cup milk
1/2 cup heavy cream
1/2 tsp salt
black pepper (i never measure pepper)
1 cup shredded cheese, traditionally it's gruyere, but i couldn't find it so i used Italian blend
Pre-bake the crust by the instructions on the box.
Cook the bacon strips and drain on a paper towel. Once they're cool enough to handle, chop it up.
Preheat the oven to 350.
Whisk the eggs in a large bowl, adding the salt and pepper, then the milk and cream. Whisk some air into the mixture to help it bake lighter.
Put about half of the chopped bacon in the bottom of the pie crust, top with the shredded cheese, then put the rest of the bacon on top.
Pour the egg mixture over the bacon and cheese and put in the oven for roughly 40 minutes. Jiggle the dish to test doneness. It should move just a little bit. It will set as it cools.
*This is more of a base recipe. Feel free to add chives, spinach, whatever you have in the crisper drawer*
The Lady is April's wine of the month! What better way to bring in spring than with a refreshing Niagara. The sweet, light white wine pairs well with many brunch type foods, which is why we picked it to go with this quiche recipe. The saltiness of the bacon and cheese, with the creaminess of the egg, is a great combination to have accented with the Lady.