It's just Quiche - sheeesh...

Quiche is one of those things I don't often make and then when I do, I wonder why I don't make it more. I made a delicious one last night for supper with cottage bacon, carmalized onions, and Cheddar. (I am sure "cottage bacon" has other names in different areas - it is more ham like than regular bacon). I had a slice for breakfast and lunch already today. It is great cold and extremely versatile as well. You can add almost anything (ham and Swiss, bacon and Cheddar, goat cheese and fresh herbs, spinach and feta) and it makes a great meal anytime. I have also used this recipe for hors d'oeuvres, making individual quiches in mini muffin tins. Always a hit!

This is the basic recipe.

1 Pillsbury refridgerated pie crust
6 large eggs
2/3 cup heavy cream or creme fraiche
1 cup milk (preferably whole)
8 ounces gruyere, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg - optional


Roll out the pastry to fit a 10-1/2 inch glass or tart pan. Crimp the edges, poke the bottom with a fork or the tip of a sharp knife. Pre-cook according to pie crust directions.

In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.