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Cheese Pie

Cheese Pie
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Yield: Serves 6 or more.

The mixture of Swiss and cheddar cheeses gives tang to this versatile quiche, which holds its shape but is creamy-soft like a custard. Mushrooms, vegetables, or seafood may be added for variety. --Philbrook Farm Inn, Shelburne, New Hampshire


  • 9-inch pie crust, unbaked and refrigerated
  • 6 slices bacon
  • Melted butter
  • 1 cup grated cheese (half Swiss, half cheddar)
  • 4 eggs
  • 2 cups thin cream
  • 3/4 teaspoon salt
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • Pinch of sugar
  • 1/2 teaspoon black pepper


Fry bacon until crisp, then crumble into bits. Take pastry-lined pie plate out of refrigerator and brush with melted butter. Sprinkle bacon bits over crust. Sprinkle grated cheese over bacon. Combine eggs, cream, and remaining ingredients and pour over this. Bake at 425 degrees F for 15 minutes. Lower temperature to 300 degrees F and bake approximately 30 minutes longer or until silver knife inserted comes out clean.
Updated Wednesday, March 5th, 2008

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