Cooking From Memory ~ A Recipe Journal


Swiss and Bacon Quiche

Posted in Breakfast & Brunch by Paul Gauche on July 4, 2009

Nancy Lee's Swiss and Bacon Quiche 

Ingredients ~

  • 1 pie crust (deep dish) in the frozen food section; brand name ‘Pet-Ritz’ made by Pillsbury
  • 1 cup half & half or whole milk
  • 3 eggs, beaten lightly
  • Salt and pepper

  Method ~  Add one of the following options…

  • Option A … 1½ cup Swiss cheese  and ½ pound bacon       
  • Option B … 1½ cup Cheddar cheese and 1 cup ham
  • Option C … 1½ cup Cheddar cheese and onions, asparagus, etc.

Combine milk, eggs, salt, pepper in a bowl.

Spread one of the three options above over bottom of unbaked pie shell. Pour the milk, eggs, salt and pepper mixture into the pie shell over the option you’ve chosen. Bake uncovered 325 degrees for 40-50 minutes. Test for doneness by inserting a toothpick in the center. If toothpick comes out “dry” it’s done. If you have to put it back in the oven, watch carefully that the crust doesn’t burn. Let it set for a few minutes before cutting and serving. 

Serve with orange slices, other fruit and muffins.

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