Submitted by Fart O. Zelinsky on Mon, 08/01/2005 - 2:12am.
Preheat the oven to 425. Sprinkle the crumbled bacon over the bottom of the tart shell. Combine the eggs, cream, salt, nutmeg and cayenne pepper in a bowl and beat to mix thoroughly. Sprinkle the cheese over the bacon and ladle the custard over all. Bake 15 minutes at 425; then lower the heat to 350 and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.
Spinach Quiche: Omit the bacon and use only a 1/2 cup of grated Swiss. Add 1 cup cooked, chopped spinach, well drained, and 2 tablespoons minced onion sautéed in 1 tablespoon butter into the custard mixture.
Onion Quiche: Omit the bacon and add to the custard mixture 2 onions, thinly sliced, and sautéed in 3 tablespoons butter.
Fannie Farmer
one, if you can eat an entire quiche
120
i only do the spinach version
this seems like a lot of eggs, but you need them for the quiche to bake right.
i bump up the cheese even more for the spinach version. and when you get really good, gruyere cheese, it's so much better.
haven't tried it with veggie bacon yet.
10 slices bacon, fried and crumbled
1 partially cooked tart pastry (i will post a separate recipe for the tart shell, under "pies")
4 eggs
2 cups light cream
1/2 teaspoon salt
1/8 teaspoon nutmeg
Pinch cayenne pepper
1 1/4 cup grated Swiss cheese--read more >>