(This version came to us via Jayne from her friend, Daria Dolan.)
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.
Impossible Bacon Quiche
12 slices bacon, crisply fried and crumbled
1 cup Bisquick baking mix
1 cup shredded natural Swiss cheese
1/3 cup chopped onion
1/8 teaspoon pepper
2 cups milk
¼ teaspoon salt
- Heat oven to 400° F.
- Grease 10-inch quiche dish or pie plate, 10-by-1
Yield: 6 servings
These recipes have been kitchen tested.
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