Onion Bacon Cake with Filling (1939)

Pastry

• 1 cup flour
• 1/2 cup butter
• 2 tbspns sweet milk
• Pinch of sugar and salt

Mix all ingredients gently as you would regular pie pastry. Place in refrigerator until the dough handles easily. Roll out dough about 3/16-inch thick, and put in 8-inch pie tin with straight sides. Bake in preheated oven at 350 degrees until almost done, about 10 minutes.

Filling

• 6 strips bacon
• 4 onions
• 2 whole eggs
• 1 egg yolk
• 3/4 cup sour cream
• 1 tspn chopped chives
• 1/4 tspn caraway seeds
• Salt and pepper, to taste

Dice the bacon finely and fry until crisp. Remove from fat and drain. Dice onions finely and fry in bacon fat gently until done, but not brown. Drain off fat.

Beat together eggs and egg yolk. Add to cooked onions with other ingredients and crisp bacon. Mix well and pour into pre-baked pastry.  Sprinkle caraway seeds on top of filling. Bake in preheated oven at 350 degrees to 375 degrees for 12 to 15 minutes. Serve immediately.

More "Lost" Onion Recipes

Yankee Baked Apples and Onions (1963)

New England Onion Sandwich (1972)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by the Bismarck Hotel in Chicago, Illinois.) 

Tomato Quiche (1983)

• 
  1 10-inch unbaked pie crust
•  tomato slices, 1/3-inch thick
• 3 eggs
• 1/2 lb Swiss cheese, cubed
• 1 3/4 cup half-and-half
• 3 tbspns chopped onion
• 1 tbspn butter
• 1/2 tspn dill
• 1 tspn salt
• Dash cayenne pepper

Put tomatoes in bottom of pie crust... enough to cover pan. Saute onions in butter until limp. Combine beaten eggs with cheese, half-and-half, dill, salt, cayenne pepper, and onion.

Pour into shell over tomatoes.  Bake at 425 degrees for 10 minutes, lower heat to 325 degrees and bake 45 minutes longer or until firmly set. Let rest 10 minutes before cutting.  Yield: 6 servings. 

More "Lost" Quiche Recipes
Zucchini Green Chile Quiche (1976)
Quiche Alsace Lorraine (1976)

(Origin - "The Chesapeake Collection" published by the Woman's Club of Denton, Maryland, 1983. Recipe contributed by Kay Howell.) 

Libby's Savory Pumpkin Quiche with Bacon (1984)

• 1 can (16 oz) of Libby's solid pumpkin pack
• 1/2 lb bacon, crisply cooked, crumbled
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green onion
• 2-1/2 oz sliced mushrooms, fresh or jarred
• 2 eggs, slightly beaten
• 1 can (12 to 13 oz) evaporated milk
• 1/2 cup grated Parmesan cheese
• 2 tbspns flour
• 1 10-inch unbaked pie shell

Preheat oven to 375 degrees. Combine pumpkin, bacon, onion, green pepper, mushrooms and eggs. Mix well. 

Gradually add milk, stirring until blended. Toss cheese with flour, and fold into pumpkin mixture. Pour into pie shell.

Bake 60 minutes or until knife inserted near center comes out clean. Yields 8 to 10 servings.

More "Lost" Quiche Recipes
Salmon Souffle Quiche (1976)

Zucchini Green Chile Quiche (1976)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Zucchini Green Chile Quiche (1976)

• 3 cups coarsely grated, unpeeled zucchini (3/4 lb)
• Salt
• 4-oz can whole green chiles
• 3/4 cup sliced green onions
• 1-1/2 tbspns butter
• 1 tbspn flour
• 1/4 lb sharp Cheddar cheese, grated
• 2-oz Monterey Jack cheese, shredded
• 3 eggs
• 1-1/2 cups half-and-half
• 1/8 tspn black pepper
• 1/8 tspn salt
• 1 pastry shell

Grate the zucchini onto a piece of tin foil, and sprinkle with salt. Let stand about 30 minutes, then squeeze out all the excess moisture and dry. Rinse and seed the chiles, dry, and cut into small pieces.

Melt the butter in a heavy skillet, and saute the green onions for about 1 minute. Stir in the zucchini and heat for several minutes. Blend in the flour, then spread mixture over the bottom of the pastry shell. Sprinkle with half the cheeses and all the chiles. 

In a separate bowl, lightly beat the eggs with a wire whisk. Add the half-and-half and seasonings, and blend until smooth. Set pastry shell on a cookie sheet, and carefully pour in custard mixture. Sprinkle with the remaining cheeses. 

Preheat oven to 400 degrees. Bake on the center shelf of the oven for 15 minutes. Reduce heat to 350 degrees, and bake for 20 to 25 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, if desired, and serve hot.

More "Lost" Zucchini Recipes

Beer-Batter Vegetables (1982)

Zucchini and Tomatoes Au Gratin (1964)

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

Avocado Crab Quiche with White Wine (1976)

• 1 large ripe avocado
• 7 oz crabmeat, fresh, frozen or canned
• 4 eggs
• 1 1/2 cups heavy cream
• 1/4 cup dry white wine
• 2 tspns lemon juice
• 1/2 tspn salt
• 1/4 tspn nutmeg
• 1/4 tspn black pepper
• Dash of Tabasco sauce
• 1 pastry shell
• Several sprigs of parsley

Peel the avocado, cut into thin slices, and spread over the bottom of the pastry shell.  Sprinkle with lemon juice and 1/4 teaspoon of salt. To the crabmeat mix in Tabasco sauce, and arrange in the pastry shell.  

Lightly beat the eggs with a wire whisk.  Add the cream, wine, and seasonings, and blend until smooth.  Set the pastry shell on a cookie sheet and carefully pour in the custard mixture.  

Preheat oven to 375 degrees. Bake on the center shelf of the oven for 40 to 45 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean.  Remove from the oven and carefully slide onto wire rack for 5 to 10 minutes to let the custard set.  Garnish with parsley and serve hot.  (Other garnishes could include thinly sliced olives or anchovies.)  

(Origin - "The Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Bacon and Ripe Olive Quiche (1951)

Salmon Souffle Quiche (1976)

Quiche Alsace Lorraine (1976)

Oyster Quiche with Dark Beer (1976)

• 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
• Nutmeg

Preheat over to 350 degrees.  Cut the bacon into small pieces and fry in a heavy skillet until crisp.  Remove and drain on paper towels and set aside.  

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.)

More Quiche Recipes

Salmon Souffle Quiche (1976)

Bacon and Ripe Olive Quiche Tart (1951)

Quiche Alsace Lorraine (1976)

Salmon Souffle Quiche (1976)

• 1 pastry shell
• 8 oz salmon, fresh or canned
• 3 eggs, separated
• 1/2 cup heavy cream
• 1 cup small-curd cottage cheese
• 1 tspn lemon juice
• 1 tbspn chopped chives
• 1/2 tspn salt
• 1/2 tspn black pepper

Garnish with:

• 2 stuffed ripe green olives, thinly sliced
• 2 stuffed ripe black olives, thinly sliced
• Several sprigs of parsley
• Sprinkling of paprika

Put the salmon into a large mixing bowl, break up, and beat with a heavy wire whisk until smooth.  Slowly beat in the cottage cheese, egg yolks. cream, salt, pepper, chives, and lemon juice.  Blend until smooth. In a separate bowl, beat the egg whites until stiff, and fold into the salmon mixture. 

Set the pastry shell on a cookie sheet and carefully pour in the salmon-custard mixture. Preheat oven to 400 degrees.  Bake on the center shelf of the over for 35 to 40 minutes, or until the top is puffed up and browned, and a knife inserted in the center of the custard comes out clean.  Remove from oven, and carefully slide onto a wire rack for 5 to 10 minutes to let custard set. Garnish and serve hot.

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Quiche Alsace Lorraine (1976)

Bacon and Ripe Olive Quiche Tart (1951)

Oyster Quiche with Dark Beer (1976)

Bacon and Ripe Olive Quiche Tart (1951)

"Bake a 10-inch pie shell with a fluted rim.  When lightly browned, brush it with beaten egg and return to the oven for a minute or two.  

"Crumble a pound of crisply cooked bacon on the bottom of the pie, and arrange a cup of sliced ripe olives on the bacon. 

"Next comes a cup of grated Swiss cheese, Pour over all 2 cups of scalded cream that have been mixed with 4 beaten eggs, and seasoned with 1/2 teaspoon of salt and a whisper of cayenne. 

Bake at 350 degrees until the custard is set. If necessary, brown the top under the broiler."

Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Salmon Souffle Quiche (1976)

Quiche Alsace Lorraine (1976)

Quiche Alsace Lorraine (1976)

• 3 eggs
• 1/2 lb bacon
• 1 cup half-and-half
• 1 cup sour cream
• 2 onions, chopped
• 1 pastry shell
• 1 tbspn  chopped chives
• 1 tspns caraway seeds
• 1/2 tspn salt
• 1/4 tspn black pepper

Garnish

• 1 hardboiled egg, grated
• 1/2 tspn bacon bits
• Several parsley sprigs
• Sprinkling of paprika

Cut the bacon into small pieces and fry in a heavy skillet until crisp.  Remove, drain on paper towels, and set aside. Saute the onions for 5 to 10 minutes in the remaining bacon fat.  Lightly beat the eggs with a wire whisk. Add the sour cream, half-and-half, chives, salt, and pepper, and blend until smooth.  Add the bacon and onion, and mix well.

Set the pastry shell on a cookie sheet, and carefully pour in the filling mixture. Sprinkle with caraway seeds.  Preheat oven to 350 degrees.  

Bake in the center shelf for 30 to 40 minutes, or until the top is puffed up and browned and a knife inserted in 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 and serve hot.

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Salmon Souffle Quiche (1976)

Bacon and Ripe Olive Quiche Tart (1951)