Quiche

A great supper. Quiche, salad, wine and ripe watermelon. Ymmm

I made my first quiche yesterday and it was awesome. Jaime's new mother-in-law to be was my inspiration. Here is Irma's quick explanation of how she makes quiche:

I pretty much use the recipe from the Fannie Farmer cookbook. I use frozen pie crusts or refrigerated pie crusts. Put cooked crumbled bacon in the bottom of the crust. Add whatever vegetables you want and a cup of grated Swiss cheese (or more if you want it extra cheesy). Beat 4 eggs and add 2 cups light cream (I have used low-fat milk instead to lower the fat content, and it works well, but I used half and half yesterday). Add 1/2 tsp salt, a pinch of cayenne pepper and 1/8tsp nutmeg. Pour the egg mixture over the other ingredients in the pie crust. Bake 15 min at 425 then lower the heat to 350 and bake another 30 min. until knfe inserted in the center comes out clean. I added green pepper, onion and tomato to mine. I also prebaked the pie crust for a few minutes to make sure the bottom was done. I need much more practice, but my husband and I loved it and I will be making this again.