Real men do eat quiche. My husband loves this quiche–any who wouldn’t! All it really is is an egg and bacon pie. I make lots of different kinds of quiches, but this is probably my favorite. Quiche is quick and easy to make, it’s not expensive, it makes for an impressive lunch or brunch entree, and even kids like it because all you have to do is bill it as bacon and eggs and they’re all over that. My five-year-old granddaughter loves this–she doesn’t know what it’s called, but she gobbles it up whenever I make it.
1 homemade or pre-made pie crust
1 egg white, slightly beaten
1/2 lb. sliced bacon, fried crispy, drained, and crumbled (My family can’t get enough bacon, so I always cook a whole pound not a half)
3/4 lb. grated Swiss cheese (about 3 cups)
6 whole eggs plus 1 egg yolk
1 1/4 teaspoons salt
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
Dash cayenne pepper (or to taste, but don’t add too much–it can quickly overpower everything else–you want the spice to be subtle!!!)
3 cups light cream (half and half)
Preheat the oven to 375 degrees F. On a lightly floured board, roll out your pie crust to form a 13-inch circle. Fit the crust into a 9-inch springform pan. You can also use a DEEP DISH pie pan, but be sure it’s deep dish or your quiche will overflow into your oven and make a terrible mess (believe me, it’s happened to me more than once–you’d think I’d learn!). You may need to trim the crust once you’ve fit it into the pan to make it even with the top of the springform. Brush the bottom and sides lightly with the beaten egg white. Refrigerate to chill while you’re making the filling. In a large bowl, with a wire whisk or a rotary beater, beat the eggs and egg yolk, salt, nutmeg, pepper, and cayenne slightly. Gradually beat in the cream. Beat the mixture just until well combined, not frothy. Put the crumbled bacon on the crust in the bottom of the pan. Top with the grated Swiss cheese sprinkled evenly over the bacon. Slowly pour the egg and cream mixture over the bacon and cheese. Bake for 50-55 minutes, or until the top is golden-brown and puffy and the center seems firm when it is gently pressed with your fingertip. Remove to a wire rack. Let cool for 15 minutes on the rack. With a sharp knife, loosen the edge of the pastry from the side of the pan. Gently remove the side of the springform pan. Place, still on the bottom of the springform pan, on a serving plate. Serve warm. Makes 6 to 8 main-course servings or 12 hors-d-oeuvre servings. This is great served with a green salad for lunch or a light dinner. I made this for lunch last time my friend Dianne came over–it was delish!!!
This recipe came from the February 1976 issue of McCalls Magazine!!! Definitely an oldie but a goodie!!