Sunday, August 15, 2010
Our friends, Rich and Mary Donnis, gave us this wonderful recipe for quiche. It has become a family staple. I make it with a few changes. Just simplifications to make it easier than it was, which was pretty easy, but I am lazy.
1 unbaked 9 inch pie crust
8-10 slices bacon
6 oz Swiss cheese
1/2 tsp salt
1 TBL flour
1 3/4 cup milk
Heat oven to 425. Set the frozen pie crust on the counter for a bit. They come two to a package and you do not want to break them getting them apart, so let them sit while the oven is heating and you assemble the rest of the ingredients.
Fill the bottom of the pie crust with pie weights if you have them. Otherwise it will bubble up. You can try to prick them with a fork, but even then you will wish you used the weights! Bake for 7 minutes. When you take out the crust, you will have to turn the oven to 350.
While it is baking, cook the bacon. I like the precooked kind so that I just put them in the microwave for 2 minutes to crisp and brown them. Cool and drain them on a paper towel.
In a medium mixing bowl, whisk the eggs, milk,flour and salt. I like to grate the nutmeg, but you can use ground nutmeg if you wish. Add that.
By now the pie is cool. Dump the pie weights on a clean dish towel. You will want to wash them later. Crumble the bacon in the paper towel and then dump them in the pie crust. Add one bag of shredded Swiss cheese...or shred it yourself, you can use up to 8 oz.
Pour the egg mixture over the cheese and bacon in the crust. Be very careful. Don't over fill. Remember you still have to carry this to the oven!
Bake the quiche for 35-40 minutes at 350...remember you turned it down a few minutes ago????
While it is baking, throw out the trash and wash the mixing bowl. Then add more soap and water and the weights. Swish them around gently and put the strainer in the sink. IMPORTANT STEP! Pie weights in the garbage disposal is a very bad thing! Rinse the weights and drain them and put them on the other side of the dish towel. Dry and return them.
Go put your feet up or start cutting up fruit for the meal.
The quiche may look a little jiggly. That is OK. Just remember to let it rest and cool a bit before serving.