Individual Christmas Quiche
I know it is not December, but that is what I call this dish, because
Christmas is when I serve it. 40 years ago an elderly couple started
inviting me to their home for Christmas dinner with their family and
friends. In turn, I began inviting them all to Christmas breakfast in
my small trailer where I served them individual quiches. It turned
out to be easier for me to prepare the quiche ingredients the day
before, and assemble them at my friend's roomier home Christmas
morning and we would all eat and exchange gifts there. The older
couple have passed on, as have most of the friends, but their
daughter and her husband and son and I continue the tradition to this
day. But the quiche are great any time of the year!
- 1 397 g. package frozen Tenderflake Puff Pastry
- 2 tbsp butter or margarine
- 1 large onion sliced
- 6 lean rashers of bacon
- 6 eggs
- 1 cup light cream
- ¾ tsp salt
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1/8 tsp pepper
- 1½ cups grated Swiss cheese.
(Preparation: 60 Minutes. Cooking: 60 minutes)
- Thaw the pastry according to package directions.
- Saute the sliced onions in butter or margarine until soft but not
brown. Set aside.
- Fry bacon until crisp. Drain on paper towels till cool, then
crumble into small pieces. Set aside.
- In a bowl, combine eggs, cream, salt, pepper, nutmeg, and cayenne,
and beat with rotary beater until well mixed. Set aside.
- Roll the pastry fairly thin (1/8th inch or less). Lightly flour
the insides of eight 6" foil pie plates. Use one of the plates as a
template to cut pastry into circles about 1" larger than pie plate.
Line the pie plates with the pastry, crimping the pastry to the edge
and trimming off excess pastry.
- Sprinkle the bottom of each pie with the crumbled bacon.
- Spread the sauteed onion over the bacon.
- Cover with grated Swiss cheese.
- Ladle the egg mixture on top carefully.
- Bake pies in a pre-heated 425 deg. oven for 15 minutes. Reduce heat to
300 deg. and bake for another 40 minutes.
- The cooked pies should slip out of the pie plates easily onto
- Serve hot.
I normally prepare all this the morning before, assemble the pie
shells with the bacon, onions and cheese, and put them in the
freezer; and pour the egg mix into a sealable container and
refrigerate it. On Christmas morning at my friends' it is easy to
finish assembly and cook.
I normally serve this with side dishes of Sweet and Sour Tomato and
Cucumber Salad, which I have included in the salads section.
Contributed by Ted