Like this recipe, which works as a main dish for brunch, lunch or dinner, its contributor, Cori Lindley, wears a lot of hats. She’s an interior designer and a mother of three, and is “secretary and bill-payer” for the 500-acre spread her husband Neill farms in central North Carolina.
The Lindleys live in the house that Neill’s great grandfather built in 1890; Cori, naturally, was in charge of its renovation. And naturally, being a busy woman, she leans towards uncomplicated cooking, like this versatile quiche.
“Quiche is one of those dishes that cause some people to say, 'Oh no! Not quiche,'” says Cori with a laugh. “But then they gobble it down.” No doubt that has much to do with the way she makes it. She keeps the ingredients straightforward, but high-quality—for example, she uses a reputable store-bought pie crust, and the cream she adds is the rich stuff that settles on top of the milk from their own cows. Instead of combining all the ingredients, she layers them in the crust, producing an appealing multi-textured pie—creamy custard, chopped bacon or ham, and a double-cheese topping.
1. Heat oven to 450 degrees. Place rolled out dough in a glass pie pan and flute the edges all around. Pierce the crust with the tines of a fork in several places on the bottom and around the sides. Bake pie crust 6-8 minutes. Remove from oven. Reduce oven heat to 325 degrees.
2. Scatter bacon or ham into crust. Whisk eggs, milk or half-and-half, salt and nutmeg in a bowl. Pour over meat. Toss cheeses with flour and sprinkle mixture over the top. Bake until set, 35 to 45 minutes. Let stand 5 minutes before serving.