Posted by Grandma Jeanne on December 21, 2005
1 unbaked 9-inch pastry shell
6 eggs, lightly beaten
8 slices bacon, cooked, drained, and crumbled (or substitute 1/2 pound diced ham)
1 cups shredded Swiss cheese
1-1/4 cups 1/2 and 1/2
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
Brush pastry shell with a small amount of beaten egg. Prick bottom and sides of pastry shell with fork.
Bake shell at 450 degrees until shell is golden brown – about 5 minutes. Cool on wire rack.
Sprinkle bacon and cheese in pastry shell.
Combine remaining ingredients, and beat until thoroughly blended. Pour into pastry shell.
Reduce oven temperature to 375 degrees.
Bake 35 to 40 minutes or until knife inserted in the center comes out clean.
Let stand 5 minutes before serving.
Serves 6.
Posted by Grandma Jeanne on December 19, 2005
I used to always make this recipe with the Bisquick crust as the recipes calls for, and the flavor is excellent. I guess I am getting lazy in my old age, but I will probably buy a pie crust when I make it after Christmas. It is a perfect way to use up some of the ham after Christmas dinner!
Crust:
1 cup Bisquick
1/4 cup light cream
Filling:
1/2 pound ham, diced (or 1/2 pound bacon crisply fried and crumbled)
1 cup (4 oz) shredded Swiss cheese
1/3 cup onion, chopped
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
Stir Bisquick and 1/2 cream to a soft dough. Gently smooth dough into a ball on a floured cloth-covered board. Knead 5 times. Roll dough 2 inches larger than inverted 9″ pie pan. Ease into pan and flute edge.
Sprinkle ham, cheese, and onion in crust.
Beat remaining ingredients until blended. Pour over ham mixture.
Cover edge with 2-3″ strip aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 15 minutes at 425 degrees.
Reduce oven to 300. Bake 35 minutes or until knife inserted 1 inch comes out clean. Let stand 10 minutes before cutting.