Bacon and Swiss Quiche

 

                This will be the best quiche you've ever tasted ! The filling is like liquid satin, it's just so rich and creamy. To save time, go ahead and use a purchased refrigerated pie crust instead of making it from scratch.

Makes 6 servings

• 1 Old-fashioned Dough (click here for recipe) for a 9-inch crust pie

• 8 slices bacon, crispy cooked, crumbled
• 1 cup shredded Swiss cheese
• ¼ cup onion, finely chopped
• 4 eggs
• 2 cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Pinch of Cayenne pepper
• Additional crispy cooked crumbled bacon, if desired

1. Heat oven to 425F (210C).
2. Sprinkle bacon, cheese and onion in the 9-inch crust pie.
3. In a large bowl, beat eggs slightly with fork or wire whisk ; beat in remaining ingredients, except additional crispy bacon.
4. Pour into the pie dish ; bake 15 minutes.
5. Reduce oven temperature to 300F (150C) and bake about 30 minutes longer or until knife inserted in center comes out clean.
6. Sprinkle with additional bacon, if desired ; let stand 10 minutes before serving.

Seafood quiche : Substitute 1 cup chopped cooked crabmeat (pat dry), shrimp and cooked salmon for the bacon, use green onions and increase salt to ½ teaspoon.

BON APPÉTIT