This won me second prize at the recent Muswell Hill and District Horticultural Society Spring Show in the quiche category, so it’s not just Mr R and myself who think it is delicious! It’s Anne’s seasonings that makes it so good… Guaranteed to please.

Anne Baxter's Genuine Swiss Quiche

1 pie crust for 9-inch pie
8 oz Switzerland swiss cheese thinly sliced or grated
1 tablespoon flour
1 cup milk
1/2 cup sweet cream
4 eggs, well beaten
1 cup onions, sliced
3 slices bacon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Use a quiche dish and line with the pastry. Use fork to make holes in the pastry. Cover the pastry with waxed paper or foil, weighed down with dried beans. Place in oven and bake for 15-20 minutes. Remove crust from the oven and discard the paper covering.* Fry the bacon until crisp, remove the bacon and allow to drain on paper towelling. Saute the onions in the bacon fat until transparent, do not brown. Pour the contents of the pan into top of pastry. Beat the eggs well and add the milk and cream and beat. Add the seasonings and beat until well blended. Distribute the cheese evenly over the onions and then pour in the beaten mixture. Crumble the bacon and distribute over the top. Put back into oven and bake for 25 to 30 minutes. Test by inserting knife, if it comes out clean the pie is finished.

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* I usually pop the unfilled pie crust back into the oven for a minute or two which avoids a soggy bottom to your pie. I also bake the quiche for ten minutes without the bacon, and then pop the bacon on top, baking it for another 10 or so minutes like this. This means the bacon sits on top of the egg mixture and I think this makes the quiche look particularly appetising. Delicious with a nice green salad.

Anne-Baxter

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