- Jane W.
- pastry for a single-crust 9 inch pie
- 6 oz (168 grm). Swiss cheese
- 10 strips bacon, crisp-fried and drained
- 4 eggs
- 1-1/4 cups (300 ml) whipping cream
- 1/2 cup (125 ml) milk
- grated (or ground) nutmeg or mace
- Roll out pastry on lightly floured board to about 1/8-inch thickness.
- Fit into a 9-inch pie pan; crimp edges.
- Place a circle of foil inside pastry shell and partially fill with dry rice or beans.
- Bake in 350 degree (175 C.) oven for 20 minutes.
- Lift off rice and foil and return pastry to oven for 5 minutes.
- Let cool.
- Using a food processor, shred cheese using shredding disc; distribute over baked pastry shell.
- Change to metal blade and process bacon until chopped; sprinkle over cheese.
- Process eggs, cream and milk for 5 seconds; pour over bacon.
- Sprinkle nutmeg or mace over filling (about 1/8 tsp (1 ml) or to taste).
- Bake at 325 degrees (175 C.) for about 50 minutes or until a knife inserted in center comes out clean.
- Let stand for 10 minutes before cutting.
- This recipe is from the 1978 Sunset Food Processor Cook Book and has been
a favorite at our house for almost that long. Although the recipe
specifies Swiss cheese, I prefer Gouda. Edam is also good. Use whatever
appeals to you. Don't omit the nutmeg/mace; it makes for a wonderful
smell during baking and adds something special to the finished product.
If there are any leftovers, they will store nicely in the refrigerator
for a couple days. Just warm them up in the regular oven to preserve the
crispness of the crust.