When Mr. B and I got married I knew I wanted to improve my cooking skills (if you can call the spaghetti recipe and country style ribs recipe skilled cooking). Mr. B had a vested interest in this goal as well.
The apartment complex we lived in brought in a cooking instructor and scheduled classes in our apartment club house. I can’t remember her name but her cooking school was called Bon Ton. A friend who speaks French said she thinks this might mean “good food”. I’d love to know—any French speaking readers out there? Let me know.
And despite the 1982 book authored by Bruce Feirstein, “Real Men Don’t Eat Quiche” Mr. B loves this recipe. I use a frozen pie crust, Marie Callendar and it is very flaky and delicious and EASY!
Basic Cheese/Bacon Quiche
Eggs (Bon Ton Cooking School)
- 3 eggs
- 1 ½ cup heavy cream
- ½ teaspoon salt
- Pinch of nutmeg & pepper
- 1 cup cheddar, grated (or cheese of choice)
- 5 slices of bacon, cooked crisp, crumbled (more if you love bacon)
- 1 tablespoon butter
- 1 9” pie crust (I used Marie Callendar’s frozen pre-made crust)
Pierce pie crust and add pie weights or dried beans (to keep crust from puffing up). Bake at 375° for 10 minutes. Cool slightly; add other ingredients, dot with butter and bake at 375° for 25 minutes or until knife inserted in center comes out clean.