bacon quiche

So, one of my freezer meals was supposed to be a quiche.  I never made it.  I had it on my menu for this evening and planned to just make it normally, but the thing called for 1/2 cup mayo, 1/2 cup milk and only 3 eggs (for 2 quiches)  I just couldn't imagine making a quiche with mayo and it tasting good.  I went to our best bites to check out their ideas and found a zucchini quiche.  Although I like zucchini and have one in the fridge, DH doesn't like it and I felt like sparing him.  Plus I'd rather toss the zucchini in some muffins or waffles.  Point being, their quiche used no milk.  I liked that idea because my problem with quiche is that it always comes out too moist for my liking.  I figured no milks, no extra moisture right?  So, I kind of ended up just making up my own recipe.  Turned out to be the best quiche.  Everyone loved it (except Aaron which surprised me because he likes eggs.)  So I'm actually blogging this right away so I don't forget it.

Ingredients

• 2 store bought frozen pie crusts, thawed  (remember I had some of the ingredients from the original recipe which was a freezer meal.  Feel free to make your own crust. I personally love my push in pie crust - totally no fail. -You could probably leave out the sugar for this recipe)
• 4-6 slices bacon, cooked and crumbled (or buy precooked and cut with scissors)
• 2 teaspoons butter
• 1/2 onion, diced
• 2 teaspoons garlic
• dash garlic and herb seasoning
• salt and pepper to taste
• dash of oregano
• 6 oz shredded swiss cheese
• 8 eggs

Directions

1. Saute onions in butter until fragrant.  Add the garlic and saute a minute or 2 more.  I added my salt and pepper here too, but you could just add that to the eggs.  Remove from heat and set aside to begin cooling.
2. In a large bowl (I always use a measuring bowl with a spout so it is easy to pour.)  Beat eggs, with seasonings.  Add Cheese and whisk again.  Add bacon and onions and whisk again.  Divide evenly between the 2 pie crusts.
3. Bake at 375 for 30 minutes.  (both my recipes said 40-50, and I checked at 30 thinking I was just going to cover the crust.  I left it in for 5 minutes more, because I'm so used to quiche being to moist for my liking but I could have taken it out after 30 minutes.  However, it was not rubbery or anything after 35.)
4. Let cool slightly and serve.  (I let mine cool while I made green smoothies.