QUICHE LORRAINE
         (This version came to us via Jayne from her friend, Daria Dolan.)

1 9-inch single pie crust, unbaked & well chilled*
1 tablespoon butter, softened
12 bacon slices, fried, drained and crumbled
¼ pound shredded Swiss cheese (1 cup)
4 eggs, well beaten
2 cups heavy cream
¾ teaspoon salt
Dash of nutmeg

  1. Preheat oven to 425° F.
  2. Spread pie crust with butter. Sprinkle bacon and cheese in pie crust.
  3. In medium bowl, with hand beater, beat eggs with the remaining ingredients; pour into crust. Bake 15 minutes.
  4. Turn oven down to 325° F. and bake 40 minutes more or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. (May also be served at room temperature after a longer cooling period.)

Yield:: Serves 6.

*Alternatively, try a baked crust --
Line a 9" pie plate with pastry. Bake "blind" in a 425° F. oven for 15 minutes. Remove; brush bottom with Dijon or Gulden's brown mustard; then bake for an additional 2 minutes. You can also, brush mustard on cooled, partially baked crust just prior to filling if that is more convenient.

It may seem irreverent to put a Bisquick, quickie on the same page with a more traditional approach but I do not think Daria will know or care. These crustless quiches have always appealed to me; good and easy as long as you have ingredients on hand.

Impossible Bacon Quiche

12 slices bacon, crisply fried and crumbled
1 cup Bisquick baking mix
1 cup shredded natural Swiss cheese
1/3 cup chopped onion
1/8 teaspoon pepper
2 cups milk
4 eggs
¼ teaspoon salt

  1. Heat oven to 400° F.
  2. Grease 10-inch quiche dish or pie plate, 10-by-1½ inches.
  3. Sprinkle bacon, cheese and onion in the plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
  4. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
  5. Cool 5 minutes.

Yield: 6 servings

These recipes have been kitchen tested.

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