Saturday, January 26, 2013

yet another recipe

I've been meaning to add this one for some time, and keep neglecting to.  Back in the '80s there was some stupid book we all heard about called "Real Men Don't Eat Quiche" -- but that's a total crock!  MY real man eats it, and cooks it proudly; i ask him to do so every time we have houseguests.


1/2 lb. bacon
2 eggs + 2 extra yolks
1 1/2 c. cream
1/2 c. water
1 c. finely grated swiss cheese
1/4 t. white pepper

Butter well a 9" deep pie/torte pan, and strew the grated cheese in the bottom, then the cooked bacon.  Beat the eggs, liquids, and seasonings together, and pour carefully over the other ingredients.  Bake at 375 F for about a half-hour, till the top is slightly browned and the custard thoroughly set.


  1. Hi Tess

    These crustless quiches are fantastic. They taste great hot or cold and can be eaten any time of day in any meal. Also great to take to work or when travelling with a nice salad. So easy to make, very filling and sure keeps those carbs down. My favourite is salmon flakes and asparagus.

    Kind regards Eddie

    1. absolutely! we keep talking about changing up the flavors, and i keep coming back to this one.... the bacon-and-cheese custard just calls my name!

  2. I make a "Mexican" quiche for every pot-luck we have at work. I'd sometimes like to make something else, but everyone bugs me to make the quiche. 12 eggs, about 8 oz heavy cream, 2 cups shredded Colby/Jack, and 1 lb of very fatty ground beef browned and with taco seasoning added.

    If they only knew how much fat is in there ... and SATURATED fat, to boot! They love, love, love it and insist I give them the recipe. Then they go home and make it using egg beaters, nonfat cheese, ground turkey, skim milk, and wonder why it doesn't taste the same.

    1. sounds good! yes, fat is a magical food -- makes everything taste better and is satisfying for HOURS. :-D