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)