Lynn Cahoon’s Easy Quiche

Bestselling author Lynn Cahoon is a prolific writer with many different popular cozy mystery series, including the Tourist Trap Mysteries, Kitchen Witch Mysteries, Farm-to-Fork Mysteries, Cat Latimer Mysteries, the Haunted Life Mysteries, and the Survivor's Club Mysteries. Many of her books include delicious food descriptions and/or recipes at the end.

The recipe shown below appears in READING BETWEEN THE LIES, book four in the Survivors’ Club Mysteries by Lynn Cahoon. You can learn more about her books at www.LynnCahoon.com.

Recipe Note From Author Lynn Cahoon

Rarity Cole is a busy woman running her bookstore, but she wants to actually cook and not just heat something up from the freezer shelves at the store. I sympathize, as when I was writing and working full time, getting dinner on the table meant limiting my writing time, which either happened early before I drove to work or after getting home. Making something from scratch meant either I or my husband had to cook. He worked long hours outside in the utility industry, so neither one of us had time to put a lot of time into dinner. And I really hate prepackaged food. If it doesn't taste good, what's the point of eating?

I'm a cancer survivor, like Rarity, so I have to have something that's worth the time to make. This quiche is an easy way to make dinner as well as leftovers for a quick breakfast or pack in a lunch to take to the office.

Easy Quiche Recipe

You can use a premade crust for this (or make your own, which is crazy easy, but it needs to rest a bit).

Ingredients

Pie Crust

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 cup chilled butter

• 1/4 cup cold water

Filling

• 6 slices bacon

• 1/2 cup chopped onion (1 medium)

• 5 eggs

• 1 1/4 cups half-and-half (I’ve also used whole milk)

• 1/4 teaspoon salt

• Dash of ground nutmeg

• 1 1/2 cups shredded cheddar cheese (6 ounces)

Directions

Mix the all-purpose flour and salt. Cut in chilled butter until the mixture forms small balls. Add cold water and mix until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Then roll out into a 12-inch circle.

Line a pie plate with the uncooked crust. Bake in a 450-degree oven for 15 minutes. Pull it out and let it sit on the counter while you mix up the filling.

Filling

Fry 6 slices of bacon in a skillet until crispy. I like frying the whole packet and using the leftovers for BLT sandwiches or wedge salads. Or even sprinkled over baked potatoes.

Set aside on a paper towel to cool. Drain the grease from the pan, leaving just enough to sauté the onion (about a tablespoon).

Add onion to skillet. Cook on medium heat until translucent. Put in a small bowl to cool. In a larger bowl, lightly beat eggs. Then add the half-and-half (or whole milk), salt, and ground nutmeg

Mix in shredded cheddar cheese, the crumbled bacon, and the onion.

Pour into the prepared pie shell.

Bake at 325 for 45-55 minutes or until a knife stuck in the middle comes out clean.

You can mix this up by adding mushrooms, replacing the bacon with ham, or even changing out the cheese, based on your tastes. I enjoy adding spinach and mushrooms to make it a little healthier.