Quiche

This quiche is divine and sometimes tastes better the day after.  This recipe came from Crystal who got it from Cooking Light.  The amazing thing to me is that it uses regular milk and not half and half but it still has the rich quiche texture and flavor.  The crust is the best part!

Pastry:       

          1 ¼ cup flour

          ¼ t. salt

          ½ c. butter or Margarine

          1 egg

          Cut butter into flour and salt until crumbly. Add egg and mix until dough clings. (I usually knead it a little by hand) Press into the bottom and up the sides of a 9 ½-inch springform pan.  It can be a bit tricky to get the whole pan covered, but keep working it and it will happen.  It doesn’t look smooth, as if you rolled it out, but more rustic.

Filling:       

          8 eggs

          2 ½ cups milk

          2 cups shredded Swiss cheese (1/2 pound)

          12 oz. Bacon, cooked and crumbled (you can use cubed ham)

          1 t. salt

          Dash of pepper

          Beat eggs with whisk just until blended. Mix in milk and salt. Sprinkle the cheese in the pastry and top with bacon. Pour in the egg mixture. Sprinkle with pepper.

          Bake at 425º for 15 minutes and reduce heat to 375º for about 45 minutes.  The center should be set.   Let sit for 15 minutes before serving. Because you use milk (I use 1% or 2%) in this recipe there may be a little clear liquid in the center but it is still cooked through. Serves 8-10.