I did do some of the prep for my mom, but she did most of the work with my 3 year old. As for the crust, I went my usual route. (Oh, Pillsbury, you are such enablers!) You can use any pate brisee that you like. I baked off the bacon in the oven and minced the onions. Mom and Evie did the rest.
The original recipe called for swiss cheese, but I decided to go with Gruyere. Why not, right? The original French quiche Lorraine does not have cheese at all. But we're not in France. Evie worked hard at shredding the cheese and she got to crumble the bacon with her hands. What fun for a three year old!
My aunt's recipe is kind of vague on some details. Such as calling for between 2 and 4 eggs. Which is it? I'll post the recipe below as my mom made it.
It was delicious. I am a big fan of quiche. But this is really my favorite. With bacon, eggs and cheese, how can it be bad? The egg custard was perfectly tender. And now that my daughter knows how to make it, I think we'll have to make it again soon.
recipe courtesy of my mom, via my Aunt Valerie
12 slices of bacon, cooked crisp and crumbled
2 cups shredded Gruyere cheese (or Swiss or Emmentaler)
1/3 cup minced white onion (about 1/4 of a medium onion)
1 teaspoon fresh ground nutmeg
1.5 cups light cream or half and half
3/4 teaspoon of salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
Heat oven to 425 degrees. Prepare one pie crust for a 9 inch pie. Sprinkle bacon, cheese and onion in pastry lined pan.
With a hand mixer, blend remaining ingredients and pour into pan.
Bake 15 minutes. Then reduce oven temperature to 300 degrees and continue baking for about 30 minutes.