From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 baked 10-inch pastry shell
  • 4 slices bacon
  • 1 large onion, sliced
  • 1 tablespoon bacon drippings
  • 1 cup boiled or baked ham, shredded
  • 4 paper-thin slices (4- by 8-inches each) Swiss cheese
  • 3 eggs
  • 1/4 teaspoon dry mustard
  • 1 cup cream, heated
  • Nutmeg

Broil bacon until crisp.  Crumble and sprinkle over bottom of pie shell.  Saute onion rings in bacon drippings until soft.  Arrange over bacon. Place half the shredded ham and 2 slices of cheese over onions.  Repeat layers of ham and cheese.  Beat eggs and mustard together; add to warm cream and beat again.  Pour into pie shell and let stand 10 minutes.  Sprinkle on enough nutmeg to cover top.  Bake in a preheated 350 degree oven for 35 minutes.  This quiche will keep for about 3 days, and can be warmed successfully if covered with foil.  May also be served cold.

SERVES: 4, generously

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