Sour Cream Bacon Quiche

Servings: 6


1 pastry for 9 inch, one-crust pie
1 egg white
1/2 pound bacon, cooked, drained and crumbled
1 cup (4 ounces) shredded Wisconsin swiss cheese
1 cup sour cream
1 cup light cream
4 eggs
1/4 teaspoon salt
dash pepper
dash nutmeg

Cooking Directions:

Place prepared pastry in 9 inch pan, or mold to fit a quiche dish. Brush pastry with egg white; pierce well with a fork. Sprinkle bacon and cheese in the bottom of the pastry-lined pan.

In a medium bowl, beat sour cream, light cream, eggs and spices. Pour the egg mixture over bacon and cheese. Bake at 375° F for 35 to 40 minutes, or until top is golden brown and knife inserted 1 inch from edge comes out clean.

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