Fills two regular (not some bizarre deep dish created by the demon called Betty Crocker) 9-inch pie crusts. I used Pillsbury ready-made crusts already in the pie pans because I was too lazy to make my own.
10 slices of bacon, crisply fried and crumbled. I used microwave bacon, and recommend adding more, for bacon is delicious. Mmmmm bacon.
3/4 cup 'Mexican blend' finely shredded cheese. I don't know what kind of cheeses they were, or what makes them particularly 'mexican', but that's what I had on hand.
~1/3 cup minced onion. I assume that 'minced' means 'chopped really really fine'. Otherwise, I did this wrong.
4 Eggs. I assume they were regular sized.
2 cups blend of Heavy Whipping Cream and 2% milk (one cup each). I was originally going to use two cups of just heavy whipping cream, but I ran out halfway.
That's it for the ingredients, but Betty wanted me to add some salt, sugar, and cayenne. I didn't think it would do much for the quiche, so I left those out. As it turns out, I was right to do that. The resultant quiche was absolutely delicious, and the flavours created a wonderful harmony. As for baking, I did it according to the Betty Crocker cookbook that we have here. Since the instructions are different from the one on the website, here you go:
Heat oven to 425 degrees. Prepare pastry (If you're using the Pillsbury ones, you can skip that step). Sprinkle bacon, cheese, and onion in pastry-lined pie pans. Beat eggs slightly, beat in remaining ingredients. Pour cream mixture into pie pans. Bake 15 minutes.
Reduce oven temperature to 300 degrees and bake 30 minutes longer or until knife inserted one inch from edge comes out clean (for me, it took closer to 45 minutes). Let stand 10 minutes before cutting. Serve in wedges.
As for experimenting with vegetarian quiche, I will be getting to that within the next week or two. We only just finished the ones I made, and it's a good idea to have more variety in your diet than just various Quiche recipes. Goodnight everybody, and stay safe out there.