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Ingredients
1 10 or 11-inch unbaked
pastry pie shell (for homemade, see
Pie Crust)
1 tablespoon butter
1 medium onion, chopped
1 cup cooked, diced
chicken (or turkey)
1/2 lb. bacon, fried,
drained and crumbled (reserve 1 tablespoon bacon
grease)
1 egg white
4 oz. Swiss
(or Gruyere) cheese, thinly sliced
4 eggs
1 egg yolk
1 cup milk (or buttermilk)
1 cup sour cream (or
whipping cream)
1/2 teaspoon sugar
1/4 teaspoon freshly
grated nutmeg
1/4 teaspoon steak sauce
salt and ground pepper
to taste
3 medium tomatoes,
peeled and very thinly sliced (optional)
minced parsley for
garnish (optional)
Directions
Preheat oven to 450°
F.
Fit pastry into 10 or 11-inch quiche dish or pie pan and
bake 5 minutes. Set aside.
Melt butter with
reserved 1 tablespoon bacon grease over
medium-high heat in large skillet. Add onion and
sauté until tender. Stir in chicken and bacon, then
remove from heat and set aside.
Beat egg white slightly
and brush over pie shell. Arrange chicken, bacon and onion mixture
evenly over crust.
In a medium mixing bowl,
whisk together thoroughly eggs, yolk, milk, cream,
sugar, nutmeg and steak sauce with salt and pepper.
Slowly pour one-half of the mixture into pie shell.
Place cheese slices on top, then slowly pour
remaining egg mixture over cheese. (Note: Do not use
all egg mixture if it starts oozing over edges of
pie crust.) Arrange
tomatoes over top. Bake 12 minutes, then immediately
reduce heat to 350°
F and bake for an additional 45 to 60 minutes, or until
a
pointed knife inserted into center comes out clean.
If desired, sprinkle with chopped parsley for garnish. Serve hot, at
room temperature or chilled. |
