| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Dairy, Main dish, La-times | 6 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1 | ds | Salt |
| 1 | c | Butter or margarine |
| 1 | tb | Oil Cold water, or more |
| 1 | Onion; chopped | |
| 1 | tb | Butter or margarine |
| 1 | ds | Dried thyme; crushed |
| 1 | Bay leaf | |
| 5 | oz | Bacon; chopped |
| 5 | Eggs | |
| 2 | Egg yolks | |
| 1 | c | Half and half |
| 1 | ds | Ground nutmeg |
| 1/3 | lb | Swiss cheese, shredded |
INSTRUCTIONS
PASTRY SHELL FILLING Mix flour and salt in bowl. Cut in 1 cup butter and oil until mixture resembles coarse meal. Sprinkle with water, tossing with fork until dough holds together. Gather into ball and chill a few minutes if dough is too soft to handle. Roll out pastry on floured board and fit into 10-inch quiche pan or pie plate. To make filling, saute onion in 1 tablespoon butter. Add thyme and bay leaf. Remove bay leaf. Cook bacon until crisp, then drain. Blend eggs, yolks, half and half and nutmeg. Place bacon, onion and cheese in pastry shell. Cover with egg mixture. Bake at 350F 35 to 40 minutes, or until knife inserted near center comes out clean. (C) 1992 The Los Angeles Times Posted to MM-Recipes Digest V4 #100 by AWXP96A@prodigy.com ( MICKEY L FORSTER) on Apr 10, 1997
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