Harvest Quiche

I love quiches, or egg pies as my daughter calls them.  This is a variation of Quiche Lorraine that is a good evening meal or brunch.  You can cut your prep time by cooking the bacon and onions in the microwave.  Enjoy!
Ingredients:
  • 1 frozen deep dish 9" pie crust
  • 1/4 lb Swiss cheese, grated
  • 1/4 lb bacon, diced
  • 1 medium onion, sliced thin
  • 1 can cream of mushroom soup
  • 3 large eggs
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 Directions:

Preheat oven to 375 degrees F.

In large skillet, fry bacon bits until crisp.  Remove to paper towel lined plate to drain.  Discard all but 2 tablespoons bacon grease.  In remaining bacon grease, saute onions until translucent.

In frozen pie crust, layer onions, bacon and grated cheese.

Blend eggs and can of cream of mushroom soup until smooth with wire whip, salt and pepper to taste.  Pour over layers in pie crust.

Bake for 45 minutes or until knife inserted halfway to middle comes out clean.

Let set for 10-15 minutes before cutting.  Serve with a salad or fruit.

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