1 9 inch unbaked pie shell
1/2 cup diced Swiss cheese
1/4 pound sliced bacon
2 cups Meyenberg Evaporated Goat Milk, or fluid goat milk of choice
1/4 teaspoon salt
1/8 teaspoon white pepper
Sprinkle of nutmeg
1 teaspoon chopped chive
Brush pie shell with white of one egg and prick well. Chop bacon into 1-inch lengths. Cook in heavy skillet, stirring constantly, until fat is almost rendered out, but bacon is not yet crisp. Drain on paper towel. Scald milk. Cool slightly, then beat together with remaining ingredients. Sprinkle bacon and cheese in bottom of pie shell. Pour the custard mixture over it. Bake for 35 to 40 minutes until top is golden brown. To test for doneness: insert knife in the center. If blade comes out clean, quiche will be firm all the way through when cooled.
Early recipes for quiche called for bacon and cream. Later cheese was added. When sautéed onions were included the dish became Alsacienne. Cool onions before adding. Other ingredients have gradually found their way into this dish such as tomatoes, nuts and braised endive. Serve lukewarm.
*To make into a frittata, simply prepare without the crust.
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