Bacon and Swiss Quiche

I usually make this quiche without the crust, because it's time consuming and not truly a necessary part of this delicious dish. Another time-saving option would be to purchase a store-bought crust from the freezer department, although I'm personally not thrilled with the cruddy ingredients in a store-bought crust.

Bacon and Swiss Quiche

Pastry for 9-inch one-crust pie (recipe follows)

8 slices bacon, crisply cooked and crumbled

4 ounces Swiss cheese, shredded or chopped

3 green onions -- white and green parts -- chopped

1 cup broccoli florets, very finely chopped (optional)

6 eggs

1 cup whipping cream

¼ teaspoon sea salt

¼ teaspoon black pepper

1/8 teaspoon ground red pepper (cayenne)

Preheat oven to 425 degrees.

Prepare pastry (if using). Lightly spray a 9-inch pie plate with nonstick spray and then ease the pastry into the pie plate. Sprinkle bacon, cheese and onion (and chopped broccoli, if using) into the pastry-lined dish. In a medium bowl, beat eggs together with remaining ingredients. Pour egg mixture into quiche dish.

Bake for 15 minutes at 425 degrees. Do not open oven door; reduce temperature to 300 degrees and bake for about 25-30 minutes longer or until knife inserted in center comes out clean. Let stand ten minutes before cutting.

9-inch pie crust

1 1/4 cups white flour

1/2 teaspoon sea salt

1/2 teaspoon sugar

1 stick (8 tablespoons) unsalted butter, softened slightly and cut into about 8 pieces

3 - 4 tablespoons ice water

In a large bowl, combine flour with salt and sugar. Cut in butter with a pastry cutter, until no large chunks of butter remain. Add ice water, one tablespoon at a time, fluffing with a fork, until dough holds together. Use additional water if needed. Shape into a disk, wrap in plastic wrap, and refrigerate for one hour. Remove from refrigerator and, on a floured surface, gently roll out into the shape of your pie plate.