The Brickyard Barn Inn's
Swiss Quiche Pie
Makes 8 servings

This is a recipe that I do for large numbers of guests when they want to eat together. It is quick, delicious, and can be refrigerated overnight.

Crust:
   1 sleeve Ritz-type crackers, finely crushed
   1/4 cup melted butter
   (opt.) 1 egg white, slightly beaten

Pie Filling:
   4 eggs, slightly beaten
   2 cups (about 8 oz) shredded Swiss cheese
   1/2 cup (or more) chopped onion
   1 tablespoon bacon fat (or butter)
   (opt.) 1 egg yolk, from above
   8 oz. sour cream
   6 slices bacon (cooked and crumbled)
   Shredded cheddar cheese (topping)

Directions:
Preheat oven to 325 degrees. Combine crust ingredients (I do it in a food processor) and press onto the bottom and up sides of an 8-inch pie pan. Set aside. Sauté onion in reserved fat until the onion is tender (do not brown). Now combine all pie filling ingredients except the cheddar cheese; pour into pie shell. Bake at 325 degrees for 20 minutes. Top the quiche with the cheddar cheese and return to oven for about 10 minutes. When done the top will be evenly puffed and a knife inserted into center will come out clean. Let stand 10 minutes. Serves 8.

Note: I substitute julienned turkey breast (about 1/3 pound) or ham for the bacon most of the time.

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