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9-inch pie crust 6 slices bacon, cooked 2 c. onion, sliced 8 oz. Swiss cheese 5 eggs 2 c. half and half 1 tsp. salt 1/8 tsp. freshly ground white pepper 1/4 tsp. ground nutmeg 1/4 c. grated Parmesan cheese Fit the pie crust into a fluted 12-inch quiche dish. Trim crust to fit top of dish. Prick all over with fork. Bake at 450 degrees for 5 minutes. Remove and cool on rack. Fry the bacon and crisp, drain and discard all but 1 tablespoon of fat. Crumble the bacon. Sauté the onions in the fat left from the bacon. Place the shredded cheese in the pie crust. Sprinkle the onions over the cheese and add the bacon. Sprinkle the Parmesan cheese over all. Beat the eggs slightly in a medium bowl. Slowly beat in the milk, salt, pepper and nutmeg. Pour into the pastry shell over the other ingredients. Bake at 450 degrees for 15 minutes, lower the oven temperature to 350 degrees for 15 minutes or until center is almost set. Let stand 15 minutes before serving. Yields 6 to 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |