I have been making this quiche for a number of years, and it’s one of my favorite dinners, but it can also be served for breakfast. Swiss cheese and bacon are combined with an egg mixture.
And then it’s cooked in a pastry shell. Feel free to make your own pie shell, but I am partial to this one made by Marie Callender’s. It has a great taste that works perfectly with this recipe. I never use them for fruit pies, but I ALWAYS use them when I make this quiche. Having said that, I need to share something with you about Marie’s pie shells. Apparently it’s a rough trip going from the factory to the grocery store because a lot of them end up cracked. Sometimes they are all cracked except one. Your job is to find the one that isn’t cracked. If you have to, go through the whole stack until you find it, and then carefully put it in your cart with a big smile on your face. No need to feel guilty here. This is the way I do it every single time.
I think you’re gonna like this!
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 8
1/2 pound bacon, crisply cooked and crumbled
2 cups (8 ounces) Swiss cheese, grated
2 tablespoons flour
4 eggs, slightly beaten
1-1/2 cups milk
1/2 teaspoon salt
1 9-inch unbaked pastry shell (Marie Callender’s makes a good one, but find one that isn’t cracked!)
Cook the bacon and crumble or chop it into small pieces; set aside. Preheat the oven to 350. Grate the cheese and toss it with the flour; set aside. Combine the eggs, milk, salt, and cayenne; mix well. Add the cheese mixture and the bacon to the egg mixture. Pour into the pastry shell. Bake at 350 for 55 minutes or until set.