Quiches aren’t typically made with sour cream, but that’s what my husband mistakenly brought home in lieu of heavy cream on his helpful shopping trip. In the end I was glad he did because it made for a lighter quiche with a hint of tanginess.
You could make this quiche in a baking dish without the pie crust but I wanted it to have a festive feel as we were having it the night of our pre-Christmas gift opening.
Serve with a salad of bitter greens and a simple vinaigrette any other time of year – it makes for a great cozy lunch or supper.
Recipe: Bacon & Cheddar Quiche
Ingredients:
- 1 store-bought pie shell
- 4 eggs
- 5 strips cooked bacon, chopped
- 1/2 small- to medium-sized onion, minced
- 1 1/2 cups sour cream
- 3/4 cup cheddar cheese, grated
- 1/4 tsp mustard powder
- 1 tsp salt
- 1 tsp black pepper
Directions:
Prepare the pie crust according to package directions and let cool. Set the oven temperature to 350F. In a large bowl, beat the eggs and whisk in the sour cream, mustard powder, salt and pepper. Spread the onion, bacon and cheese evenly in the bottom of the pie crust and pour the egg mixture overtop. Bake for ~40 minutes or until the middle has set and a toothpick inserted into the centre comes out clean.
I haven’t used heavy cream in quiches for a long time. As with your happy discovery, I use sour cream or low-fat creme fraiche, either or both usually leavened with a tablespoon of low-fat plain yogurt, as that;s always in the fridge. As you say, you lose richness (& calories!) but with no compromise on taste, and that hint of sharpness is welcome.
Mmm, I like the idea of using plain yogurt as well – gotta love that fresh, tangy flavour. I’ll be making this quiche again for a girls’ brunch on Sunday and can’t wait to eat it again!