| 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
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””