INGREDIENTS:
Broil bacon until crisp. Crumble and sprinkle over bottom of pie shell. Saute onion rings in bacon drippings until soft. Arrange over bacon. Place half the shredded ham and 2 slices of cheese over onions. Repeat layers of ham and cheese. Beat eggs and mustard together; add to warm cream and beat again. Pour into pie shell and let stand 10 minutes. Sprinkle on enough nutmeg to cover top. Bake in a preheated 350 degree oven for 35 minutes. This quiche will keep for about 3 days, and can be warmed successfully if covered with foil. May also be served cold.
SERVES: 4, generously
- 1 baked 10-inch pastry shell
- 4 slices bacon
- 1 large onion, sliced
- 1 tablespoon bacon drippings
- 1 cup boiled or baked ham, shredded
- 4 paper-thin slices (4- by 8-inches each) Swiss cheese
- 3 eggs
- 1/4 teaspoon dry mustard
- 1 cup cream, heated
- Nutmeg
Broil bacon until crisp. Crumble and sprinkle over bottom of pie shell. Saute onion rings in bacon drippings until soft. Arrange over bacon. Place half the shredded ham and 2 slices of cheese over onions. Repeat layers of ham and cheese. Beat eggs and mustard together; add to warm cream and beat again. Pour into pie shell and let stand 10 minutes. Sprinkle on enough nutmeg to cover top. Bake in a preheated 350 degree oven for 35 minutes. This quiche will keep for about 3 days, and can be warmed successfully if covered with foil. May also be served cold.
SERVES: 4, generously
