Smoked Cheddar and Bacon Quiche

I adapted a classic Quiche Lorraine recipe to use the smoked cheddar cheese I had on hand. My brother Rick used the old "Real Men don't eat quiche" line, but then went ahead and had two pieces. Of course "Real Men" probably don't care what other people think about them, so can have all the quiche they want!

Rick with a Real Sturgeon

Smoked Cheddar and Bacon Quiche

8 to 10 slices bacon, cooked and coarsely crumbled

1-1/2 cups grated smoked cheddar cheese
  (of course I use Tillamook cheese!)

10 inch unbaked pie shell
  (I use a thawed Marie Callender’s ready-made)

Softened butter

4 eggs

Scant 2 cups cream (can substitute some milk)

3/4 tsp salt

Pinch of each: sugar, nutmeg, paprika, pepper

In a medium bowl beat together the eggs, cream and seasonings.

Sprinkle bacon over bottom of pie shell. Cover with the cheese and pour egg mixture over all.

Bake at 425° F. for 10 minutes. Reduce heat to 325° F and bake until custard is set, about 30 to 40 minutes longer.

Bacon, Leek and White Cheddar version: Same as above, but saute use only 5 slices of bacon, then saute cleaned and sliced leek half-moons in bacon grease until softened. Place about half the grated medium white cheddar cheese in the bottom of the pie crust, cover evenly with the bacon and leeks, then top with the remaining cheese and pour the cream mixture over and bake.