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Ham/Bacon and Cheese Quiche

This is the quiche recipe that our family has used for years. We like it with Canadian bacon or ham in – but it is just as great with bacon. Using ham just saves you from having to cook the bacon first! I also usually substitute whole milk or 2% milk for the heavy cream, to cut down on the calories.

1 teaspoon butter
6 slices lean bacon cut in 1/4-inch pieces
2 eggs, plus 2 extra egg yolks
1 1/2 cups heavy cream
1/2 teaspoon salt
pinch of white pepper
3/4 cup Jarlsberg cheese grated
2 tablespoons butter cut in tiny pieces
1 9-inch pastry shell cooked as directed

Yields 6 servings

Preheat the oven to 375 degrees. In a heavy 8-10 inch skillet, melt the butter over moderate heat. When the foam subsides, cook the bacon until it is lightly browned and crisp. Remove from the skillet with a slotted spoon and drain on paper towels.

With a wire whisk, beat the eggs, extra egg yolks, cream and seasonings together in a large mixing bowl. Stir in the grated cheese.

Place the cooled pastry shell on a baking sheet. Scatter the bacon over the bottom of the shell and gently ladle the egg-cheese custard into it. Sprinkle the top with dots of butter and bake in the upper third of the oven for 25 minutes or until the custard has puffed and browned and a knife inserted in the center comes out clean.

Per Serving (excluding unknown items): 295 Calories; 31g Fat (91.4% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 106mg Cholesterol; 311mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat.