A classic that is simple enough to make every week, special enough for Easter morning.
- 9-inch unbaked pie shell
- 3 eggs
- 1/2 lb. thick sliced bacon
- 1/2 cup diced Swiss cheese
- 1 cup milk (I used 1%)
- 1 cup heavy whipping cream
- fresh chives or green onions
- Preheat oven to 375 degrees.
- Prepare a 9-inch pie shell. (store-bought pie crust is just fine)
- Brush it with the white of an egg and prick with a fork.
- Cook 1/2 pound bacon, drain and cut into bite size pieces. Sprinkle on the bottom of the pie shell, along with 1/2 cup diced Swiss cheese.
- In a medium pan, scald 1 cup of milk and 1 cup heavy whipping cream.
- Cool slightly, then beat together with 3 eggs, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, 3 tbsp chopped chives.
- Pour custard over bacon and cheese.
- Bake for 35-40 minutes or until the top is golden brown.
Brush the crust with one of the whites that will go into the quiche, so you aren’t stuck with an extra egg.
This recipe can be made using 2 cups of milk instead of 1 c. milk and 1 c. whipping cream.
Dress it up by adding any ingredients you like such as cooked spinach, diced bell peppers, chopped sweet onion. Substitute sausage in place of the bacon and add fresh fennel. Or, leave out the meat and add more vegetables…roasted broccolini, asparagus or mushrooms…make it yours!
Serve with a green salad or fruit.