So Good You'll Want To Quiche It.

That was the best quiche pun I could come up with.

Sorry.

Anyway.

If we're not Facebook friends, you might not realize that over the past two weeks, I've turned my kitchen into a fine-tuned holiday carb-producing machine.

I've been baking Christmas cookies, pumpkin bread (last night, and my house still smells yumm-o), and last weekend I - for the first time ever - made quiche. And I'm in love with it!

It's super easy. You'd have to try pretty hard to mess it up. And pretty much anything flies - throw whatever veggies you want, bacon, sausage, ham, cheese of every kind, etc. It all works.

Plus? If you're cutting it into 8 slices (and packing each piece separately to be reheated for breakfast each day during the week, as I did), each serving of the pie crust is only 12g of carb. TWELVE!

If you want to give it a go, here's the recipe I used.

OLD COUNTRY QUICHE

1 9-inch unbaked pie crust (Pillsbury is what I used)
1 tsp. butter/margarine
1 small yellow onion, chopped
2 cups shredded Swiss (though I'm told that Sharp Cheddar works better)
6 slices lean bacon, cooked and crumbled
2 Tbs. all-purpose flour
3 large eggs
1 cup low-fat milk
Optional: 1/4 tsp. salt and 1/8 tsp. ground nutmeg (I didn't use these)

Heat oven to 400 degrees. In a small non-stick skillet, melt the butter over medium heat. Add the onion (BTW, I thought the whole onion was way too much. Use at your own risk. I thought half of it would have been plenty, thank you.) and sauté for five minutes, or until soft.

Roll out your pie crust and stuff into a pie plate (or, if you're fancy, a specialty quiche plate).

Transfer onion to medium-sized bowl. Toss with the cheese, bacon and flour. Spread in pie crust.

Using the same bowl that you just emptied, whisk the eggs with the milk (and the salt and nutmeg, if you like). Pour over pie mixture and bake uncovered for 35 minutes - or until center is set and top begins to brown slightly. Makes eight servings!

P.S. I also want to wish my Mom a very happy birthday today! (And thanks for sharing your quiche recipe!)