Bacon and Swiss Quiche

Bacon and Swiss Quiche

I really enjoy how versatile a quiche can be. You can serve quiche for breakfast, lunch or dinner. The fillings are versatile, too. There are an endless combination of fillings you can choose. I decided to use two of my favorite fillings in this Bacon and Swiss Quiche. The smoky flavor of the bacon really works well with the almost nutty flavor of the Swiss cheese. You could certainly use other cheeses. Gouda would be great in this recipe, or perhaps, a sharp cheddar.  I used a home made crust, but use whatever crust works for you. The crust recipe makes two, so you can freeze the rest for later use. I prefer a glass pie pan. I think I get a better bake on my crust is glass, but again, use what works for you. So here is the recipe.

Bacon and Swiss Quiche

1 pie crust- recipe follows

1¾ lbs. sliced bacon

3 eggs, lightly beaten

1 (12 ounce) can evaporated milk

1 t. spicy brown mustard

¼ t. ground nutmeg

½ c. all-purpose flour, or as needed

1½ c. shredded Swiss cheese

Preheat oven to 350 degrees. Roll out crust and place in a 9 inch-deep dish pie pan. Set aside. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside. In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Shake off excess. Spread 3/4  of the bacon mixture in the pie crust and top with the Swiss cheese. Pour egg mixture over bacon mixture. Top with remaining bacon mixture. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before serving.

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. butter, chilled

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in butter. Toss in vinegar and water, 1 tablespoon at a time, until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using