The Pepper-Onion-Bacon

This week's quiche is a delectable onion-green-bell-pepper-bacon-expensive good cheddar cheese quiche. The cheddar gets special mention, as I get a pound of it for like 8 dollars, which basically costs more than the rest of the quiche put together. It is worth it though, because I eat a lot of cheese and it really is very good. Anyway.

I used around 1/4 pound of bacon (I ate the other half before the oven heated up, because bacon is delicious and I have very little self-control), half an onion chopped very small, and half a green pepper in maybe half inch cubes. This bacon pepper onion quiche features a delightful bouquet of flavors. I made sure the bacon was not overpowering via cooking it in little pieces and draining it beforehand (this bacon grease will make a triumphant return, much like Ahnold and General MacArthur, don't you fret). If anything, the pepper is the weakest link, as it is slightly understated and doesn't fit in very well even when you directly get a piece of it. It probably won't last.

There were two other interesting variations this week that both resulted from either mistakes or unfortunate circumstances but that turned out well. In the first, the grocery store I go to didn't have half and half containers smaller than a quart, so I used heavy cream instead. I also forgot how much flour there was supposed to be so I put in way too much (a whole cup), then tossed in some more skim milk to hopefully even things out kind of? Anyway, it worked out really well and the texture was much more solid and pleasing than in former iterations. I postulate that using half and half and a little more flour than usual will have the same effect, so I'll try that out this week and see how it goes.