Servings: 6-8

Prep Time: 30 minutes

Ready to Eat: 1 hour 30 minutes

Get Ready!

  • bacon (8 slices)
  • eggs (4 large)
  • heavy cream (2 cups)
  • flour (1 1/2 cups)
  • onion (1 medium)
  • Swiss or Gruyere cheese (1/2 lb)
  • shortening (1/3 cup)
  • salt, divided (2 tsp)

Get Set!

Preheat oven 325°

1.Make the pie dough. Into the 3 qt mixing bowl, measure:

    • 1 1/2 cups flour
    • 1/3 cup shortening
    • 1 tsp salt

Mix together with your poly spoon until it looks like coarse sand. Add 5-6 tablespoons of water, 1-2 at a time, until the dough sticks together in a ball. Form into a disc and wrap in plastic wrap. Chill in the refrigerator for 15 minutes.

2.  Using your rolling pin, roll the dough out on a floured surface to form a 13-inch circle.

3. Gently lift the dough and place it in the pie tin. Pinch the extra dough around the edges to form a thick outer rim.

4. Grate the Swiss or Gruyere cheese.

5. Into the 2 qt mixing bowl, whisk together:

    • 4 eggs
    • 2 cups cream
    • 1 tsp salt

6. Chop the onion into 1/4-inch pieces. Using a sharp, metal knife, slice the bacon into 1-inch pieces. Wash your hands with warm, soapy water.

Get Cooking!

1. Cook the bacon in the large frying pan over medium-high heat until it’s brown and crispy. Remove bacon pieces to a paper towel. Drain the grease from the pan and return it to the stove.

2. Cook the onions in the large frying pan until they soften and turn clear.

3. Assemble the quiche. Fill the pie crust with the bacon, onions and cheese. Pour the custard mixture into the pie to within a 1/2 inch from the top of the crust.

4. Bake the quiche, uncovered, at 325° for 45 minutes or until a knife incerted in the center comes out clean.

5. Allow the quiche to cool for 15-20 minutes. Use your nylon pie server to dish up individual servings. Dig in and enjoy!

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