This recipe was given to us by Carol Nockold, the co-owner of the Dandelion Bistro in Seattle's Ballard district. Carol was a college classmate of Susan's and gave us this recipe back in the late '70s, after a fun post-college meal at her apartment in San Francisco with several other friends. Carol passed away in 2006 from ALS, but we will always raise a class in toast to her when sharing this dish with friends. Like her, it's a good one.
Ingredients:
1 9" pie shell. (see here for pie dough recipe).
6 - 8 slices bacon, browned,
or 1 onion, sliced and sauteéd in butter.
3 eggs, beaten slightly.
1 cup cream.
½ cup milk.
½ tsp salt.
dash pepper.
pinch nutmeg (large pinch).
1 to 1½ cups grated Swiss cheese.
Preheat oven to 375°. Place the bacon or onion in bottom of pie crust. Hold back the Swiss cheese and beat remaining ingredients together with wire whisk, add in the Swiss cheese and pour the mixture over the bacon or onion in pie shell. Bake at 375° for about 30 - 35 minutes, or until quiche is puffy and brown. Serves 6.
I like to cut back a bit on the quantity and put both bacon and onion into the pie, but that's just me.