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1
Preheat oven to 375F.
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2
Break bacon into pieces and strew in shell.
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3
Blend the eggs with enough cream to make 1 1/2 cups of custard, and blend in seasonings to taste.
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4
Pour into shell to within 1/8 inch of rim.
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5
Bake 30 to 35 minutes, or until puffed and browned.
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6
Unmold onto a round platter and serve warm or at room temperature.
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7
CHEESE AND BACON QUICHE.
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8
Follow the master recipe, but sprinkle 1/2 cup grated Swiss cheese into shell before adding the custard, plus another spoonful on top before baking.
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9
SPINACH QUICHE.
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10
Blend 1 cup cooked chopped, well-flavored spinach (page 25) into the custard.
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11
Sprinkle 2 tablespoons grated Swiss cheese into the bottom of the shell, pour in the custard, sprinkle more cheese on top, and bake as directed.
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12
SHELLFISH QUICHE.
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13
Prepare the shellfish as described on page 66, but omit the cream.
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14
Spread into the pastry shell, pour in the custard, sprinkle on 3 tablespoons grated Swiss cheese, and bake as directed.
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15
ONION AND SAUSAGE QUICHE.
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16
Spread 2 cups tenderly sauteed minced onions in the shell.
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17
Pour the custard over, arrange on top thinly sliced cooked Italian sausage and 1/4 cup grated Swiss cheese.
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18
Bake as directed.
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19
OTHER ADDITIONS.
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20
Use about a cup for a 9-inch shell.
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21
Just about anything edible can be quiche material, from cooked or canned salmon to tunafish, the broccoli florets on page 25, the piperade on page 32, sliced sauteed white of leek, sauteed mushrooms or chicken livers, and so forth.
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22
Any quiche can be made with either heavy or light cream or with milk.
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23
The proportions always are 1 egg in a measuring cup plus milk or cream to the 1/2-cup level; 2 eggs and milk or cream to the 1-cup level; 3 eggs and milk or cream to the 1 1/2-cup level; and so forth.
