This recipe is from The Fannie Farmer Cookbook, which was originally published in 1896.
I needed to take a dish to a writers meeting. Since this quiche can be served hot or cold, I decided to try it.
Prepare a tart pastry.
Preheat oven to 425 degrees.
Fry 10 slices of bacon until crisp. Crumble the bacon into pieces. When cool, arrange these over the bottom of the partially-baked tart pastry shell. Then layer 1 ¼ cups of shredded Swiss cheese over the bacon.
Combine together 4 eggs, 2 cups of light cream (I had heavy cream on hand so I used that), ½ teaspoon salt, 1/8 teaspoon nutmeg, and a pinch of cayenne. (I didn’t have any cayenne so I omitted it.) Stir the custard.
Ladle the custard over the bacon and cheese.
Bake at 425 for 15 minutes. Then reduce heat to 350 and bake another 30 minutes or until a knife inserted in the middle is clean.
Serve in wedges, hot or cold.
I thought this quiche was good cold and even better hot. Delicious breakfast/brunch dish. For me, the amount of bacon could be reduced about 25%, but it was really good as written.
I’d love to hear if you try it.
-Sandra Merville Hart
Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.