A classic bacon-and-Swiss quiche lorraine, credited to a reader in a "Clip & Keep Recipes" magazine feature, styled for a brunch or luncheon plate.
Marcy Cella, L'Anse, Michigan (credited contributor, as printed)
Ingredients
Crust: 2 cups all-purpose flour · ½ teaspoon salt · ¾ cup butter-flavored shortening · 3–4 tablespoons cold water (makes a double batch — only half is used; freeze the other half)
Filling: 12 bacon strips, cooked and crumbled · 4 eggs · 2 cups half-and-half cream · ¼ teaspoon salt · ⅛ teaspoon ground nutmeg · 1¼ cups shredded Swiss cheese
Method
Combine flour and salt; cut in shortening until the crumbs are pea-sized; add water gradually to form a dough. Divide the dough in half; roll one half to fit a 9-inch pie plate, trim and flute the edges, and chill (freeze the remaining half for another use). Sprinkle the bacon into the chilled crust. Beat the eggs, cream, salt, and nutmeg; stir in the cheese; pour into the crust. Bake at 425°F for 15 minutes, then reduce to 325°F and continue baking 30–40 minutes, until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Serves 6.
Notes on the artifact
A two-page magazine "Clip & Keep Recipes" feature — a photo page and an ingredients/instructions page. An Easter-egg border decoration suggests a spring/Easter issue, but no magazine title or issue date survives on either page.
Comments
Loading…