Mary Margaret's Sour Cream-Bacon Breakfast Quiche

Mary Margaret's Sour Cream-Bacon Breakfast Quiche

1/2 pound bacon
1 medium yellow onion, coarsely chopped
1 recipe favorite pie crust
1 egg white, beaten
4 ounces Swiss cheese, grated
8 ounces sour cream
4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup heavy cream or half-and-half

In a heavy cast-iron skillet fry the bacon until it is crisp. Remove the bacon from the skillet and drain it well on paper towels. Remove all but about 1 tablespoon bacon grease from the skillet. In the remaining bacon grease sauté the onion slowly until it is golden. Remove the onion from the skillet and drain it on paper towels.

Preheat oven to 350°F.

In a medium bowl, stir together the sour cream, eggs, salt, and pepper. Stir in the cream or half-and-half. 

Line a 9-inch pie plate or quiche pan with the prepared pastry and brush it with the beaten egg white. Sprinkle the drained bacon, onions, and grated cheese over the pie crust. Pour the sour cream mixture over the cheese. Bake the quiche 40 to 45 minutes (or until firm). Cool slightly before cutting into wedges to serve. 6 servings