• 1 9- inch single pie crust unbaked & well chilled*
  • 1 tablespoon butter softened
  • 12 bacon slices fried, drained and crumbled
  • ¼ pound shredded Swiss cheese 1 cup
  • 4 eggs well beaten
  • 2 cups heavy cream
  • ¾ teaspoon salt
  • Dash of nutmeg


  • Preheat oven to 425° F.
  • Spread pie crust with butter. Sprinkle bacon and cheese in pie crust.
  • In medium bowl, with hand beater, beat eggs with the remaining ingredients; pour into crust. Bake 15 minutes.
  • Turn oven down to 325° F. and bake 40 minutes more or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. (May also be served at room temperature after a longer cooling period.)


Yield:: Serves 6.
*Alternatively, try a baked crust —
Line a 9″ pie plate with pastry. Bake “blind” in a 425° F. oven for 15minutes. Remove; brush bottom with Dijon or Gulden’s brown mustard; then bake for anadditional 2 minutes. You can also, brush mustard on cooled, partially baked crust justprior to filling if that is more convenient.
It may seem irreverent to put a Bisquick, quickie on the same page with a moretraditional approach but I do not think Daria will know or care. These crustless quicheshave always appealed to me; good and easy as long as you have ingredients on hand.
Keyword eggs and cheese