1 bottom pie crust
6 slices of bacon
1 small onion chopped
1 1/3 C half and half
3 slices of pasteurized Swiss cheese
3 slices of regular hard Swiss cheese
Dash of nutmeg
1 tsp butter
Mix and roll out a pie crust and form on the bottom of a pie shell (my favorite, or use a preformed store bought one). Prick bottom with a fork then bake at 425 degrees for 10 minutes. Meanwhile, cook and crumble 6 slices of bacon. Sauté in a small frying pan the chopped onion in 1 tsp of butter. Layer the slices of soft Swiss cheese with the hard Swiss cheese, and then grate together. (This works so much better that having a pile of soft cheese and a pile of hard cheese. The quiche sets up more uniformly this way.) Sprinkle 2/3 of the cheese on the bottom of the pie crust. Then sprinkle a little nutmeg on it. Layer the onion, bacon, and rest of Swiss cheese on top. Mix your eggs and half and half well and pour on top. Bake an additional 30-45 minutes until done. Let set for 5 minutes before serving.
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