Recipe: Bacon and Swiss Quiche

Christmas is my favorite time of year.  I love all of the hustle and bustle and celebrations.  I love driving around to look at lights, the decorating, the gift wrapping and the 24-hour Christmas Carol radio station but none of those things really compare to the meals around a table with family and friends.  In this busiest season, I treasure our family time around the table more than ever.

My favorite meal of the season occurs on Christmas morning.  After our little ones have torn into their gifts from Santa, and before we head to my parents’ home, we take a little bit of time to sit together and fuel up for the day ahead.  One of my favorite things to make are individual Bacon and Swiss Quiche.  The children love the cupcake sized treat and every age group loves the taste!

One my main requirements for a busy morning recipe is that some of it can be prepared in advance!  In this case, the dough can be made and kept in the refrigerator and the other ingredients can be all ready to go! This year, I’ll be using Lewis Road Creamery’s Grass-Fed & Traditionally Churned Artisan Butter for this tried and true recipe as it is made with real butterfat!  It is perfect for any of your favorite recipes or simply spread on a baguette! It is as good as it gets, as the cream is from grass-fed cows who are free to range year-round in New Zealand.  You can see some of them by clicking here! It is traditionally churned, Kosher Standard and Gluten Free.

From our home to yours, we wish you the merriest holiday and time around a table full of delicious food and memories made that will be cherished forever.

Bacon and Swiss Quiche

2 sticks Lewis Road Creamery’s Grass-Fed & Traditionally Churned Artisan Butter (available at Central Market), softened

8 ounces cream cheese, softened

2 1/2 cups all-purpose flour

1 pound bacon, cooked and crumbled

3 cups Swiss cheese, shredded

1 cup chopped green onion

5 eggs, beaten

3 cups heavy cream

Salt and pepper

Makes 15 cupcake size quiche

Mix Lewis Road Creamery’s Grass-Fed & Traditionally Churned Artisan Butter, cream cheese, and flour together in a food processor until a ball of dough forms. Turn the dough out onto a floured surface and divide into medium-size balls to fit into a cupcake pan. Press the balls into the cupcake molds, starting in the center and working up the sides. Add more if needed to make a thick crust in each mold.

Preheat the oven to 350° F.

Place the cooked bacon in the bottom of the newly formed crust. Add the Swiss cheese and green onions. In a bowl, mix together the eggs and heavy cream. Add salt and pepper to taste. Pour egg mixture into the individual quiche, filling three-quarters full. Bake for 35 minutes, or until set.

 

I want to extend a big thank you to LewisRoad Creamery, a brand I love, for sponsoring this post.