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Hash Brown Quiche

pastry to fit bottom and side of a 9-inch springform pan
1/2 pound sliced bacon
3 cups natural Swiss cheese grated
6 whole eggs
1 egg yolk (save white to brush on crust)
1 1/4 teaspoons salt
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
1 dash cayenne pepper
3 cups light cream
2 green onions chopped (optional)

Preheat oven to 375. Fit the pie crust into the springform pan.
Brush the pie crust with the egg white. Fry the bacon until crisp,
drain and crumble. Sprinkle the bacon and then the green onions
over the bottom of the crust. Sprinkle the grated cheese over the
bacon and onions. In a large bowl add the whole eggs, egg yolk,
salt, nutmeg, pepper, cayenne, and beat mixture until well combined,
but not frothy. Slowly, pour the mixture over the bacon and cheese
in the pie shell, bake 50-55 minutes, or until top is a golden
brown and puffy and the center seems firm when it is gently pressed
with fingertips. Remove to a wire rack and let cool 15 minutes.
With a sharp knife, loosen edge of pastry from the side of the pan,
and gently remove side of springform pan. Leave the bottom of pan
in place and put on a serving plate to serve. Serve warm. Makes
6-8 servings.


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