"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Ham and Bacon Quiche Recipe

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This recipe for Ham and Bacon Quiche, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Shawkey
Added: Saturday, September 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz.) pkg. refrigerated piecrusts
1 egg white, lightly beaten
6 bacon slices
1/2 c. chopped onion
1 c. sliced mushrooms
1 1/2 c. half and half
1 c. chopped cooked ham
6 eggs, lightly beaten
1/2 tsp. seasoning salt
1/2 tsp. black pepper
2 c. (8 oz.) shredded Swiss cheese
2 tbsp. all purpose flour

Directions:
Directions:
Fit 1 piecrust into a 9 inch deep dish pieplate. Trim dough around edges of pieplate. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1 inch cookie cutter. Brush edge of piecrust in pieplate with egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.
Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans. Bake at 400 F. for 10 minutes. Remove weights and parchment paper; bake 5 more minutes and set aside. Reduce oven temperature to 350 F. Cook bacon over medium high heat until crisp. Remove bacon, drain on paper towels, reserving 2 tsp. bacon drippings in pan. Crumble bacon and set aside. Saute chopped onion and mushrooms in hogh drippings 3 to 4 minutes or until tender. Stir together bacon, onion mixture, half and half and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust. Bake at 350 F for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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