- 1/2 lb smoked oysters, drained if canned
- 1/2 lb bacon
- 1/2 lb sharp cheddar cheese, cubed
- 1/2 cup half-and-half
- 1/4 cup dark beer
- 3 eggs
- 1/4 tspn cayenne pepper
- 1/4 tspn black pepper
- 1/4 tspn salt
- 1 pastry shell
- Several parsley sprigs
- Several ripe pitted olives, thinly sliced
Spread the oysters over the bottom of the pastry shell. In a small, heavy saucepan, melt the cheese over medium heat. Blend in the half-and-half, beer, and seasonings. Lightly beat the eggs with a wire whisk, and blend into cheese mixture.
Set the pastry shell on a cookie sheet, and carefully pour in the filling mixture. Bake on the center shelf of the oven for 25 to 30 minutes, or until the top is puffed up and browned, and a knife inserted into the center of the custard comes out clean.
Remove from the oven, and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set.
Garnish with parsley springs, sliced olives, and sprinkle lightly with nutmeg. Serve hot.
(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)
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