I'm not sure how deep the pie crust was supposed to be for this recipe when it was originally written, but my frozen one from the store was definitely not deep enough. The ingredients listed below allowed me to make two quiches with some slight modifications, which I will point out in my notes.
That issue aside, this was a delicious recipe. Very rich, very filling. Fairly easy to make.
- pie crust
- 6 slices thick bacon, cooked and drained
- 12 thin slices Swiss or Gruyere cheese
- 4 eggs
- 1 Tbsp flour
- 1/4 tsp nutmeg
- 1/2 tsp salt
- cayenne pepper to taste
- 2 cups light cream
- 1 1/2 Tbsp butter, melted
Line 9-inch pie plate with crust. Cut bacon slices in half, cover the crust with overlapping layers of cheese and bacon. Beat together eggs, flour, nutmeg, salt, and cayenne. Add cream and stir in melted butter. Strain the custard over the cheese and bacon. Bake at 375 degrees for about 40 minutes, or until custard is set and top is browned. Serve warm.
NOTES: I ended up using a whole pack of thick cut bacon so I'd have a decent amount on the bottom of both pie crusts. Also, I was feeling cheap and lazy. I purchased individually packaged, sliced Swiss. I'm not sure how that differs from regular Swiss, but you can see, it sort of looks a bit funny on the edges of the crust. Tasted ok.
The original recipe says this serves 6 as a main dish, but since I made two, and both are very rich, I'd definitely up that to 12 for my version.
Serves 6
Prep Time: 5 minutes
Total Time: 50 minutes
Recipe from Bayou Cuisine by St. Stephen's Episcopal Church
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