| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Cheese/eggs | 6 | Servings |
INGREDIENTS
| 6 | oz | Piecrust mix |
| 1 | tb | Butter or margarine,softened |
| 8 | oz | Bacon,sliced,diced |
| 4 | Eggs | |
| 2 | c | Heavy/whipping cream |
| 3/4 | ts | Salt |
| 1 | c | Swiss cheese,shredded |
INSTRUCTIONS
1. Prepare piecrust mix as label directs for 1-crust pie; use to line 9" pie plate. Spread piecrust with butter or margarine. Refrigerate while preparing filling. 2. Preheat oven to 425'F. In 3-quart saucepan over medium-low heat, cook bacon until browned and crisp. With slotted spoon, remove bacon to paper towels to drain. 3. In medium-sized bowl, with wire whick or fork, mix eggs, cream, and salt until well blended; stir in cheese. 4. Sprinkle bacon in piecrust. Pour cream mixture over bacon. Bake 15 minutes; turn oven control to 35'F and bake quiche 35 minutes longer or until knife inserted in center comes out clean. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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