Clams, cream cheese, bacon, and swiss cheese meld together to make an inviting quiche that might be served as a main dish or as a first course. Garnish with chopped chives.
You do have to make the pastry for this, although a store-bought pie shell could be substituted, if desired.
Preheat the oven to 350. You will turn it down to 350 to actually bake the quiche.
1 9-inch quiche pan gives 4-6 servings.
Quiches, Crepes, and other Greats, Section 4 Card 6.
Cream Cheese and Clam Quiche
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup firm lard or shortening
- 1 egg beaten
- 1 teaspoon lemon juice
- 2 teaspoons dijon-style mustard
- 4 slices bacon cooked crisp and crumbled
- 1 8- ounce package cream cheese cut into 1-inch cubes
- 1 1/2 cups swiss cheese shredded
- 1 7- ounce can minced clams
- 1/2 cup whipping cream
- 1/2 teaspoon salt
- 4 drops liquid hot pepper
- 3 eggs
- Chives chopped for garnish, optional
Make the flaky pastry
Mix flour and salt. Cut in lard until mixture resembles coarse crumbs. Mix egg with lemon juice and add to flour mixture. Stir until pastry clings together. Form into ball. Roll out on floured surface to fit pan, draping it into the pan loosely. Trim and flute edges. Bake as directed.
Prepare pastry and roll out to fit 9-inch quiche pan. Brush bottom of pastry with mustard. Place in preheated oven. Bake at 450 for 5 to 8 minutes or just until pastry feels set, not browned.
Crumble bacon onto partially cooked pastry; distribute cream cheese cubes over. Sprinkle with swiss cheese.
Drain claims, measuring juice into 2-cup measure. Sprinkle clams evenly over mixture in pastry.
Add cream to juice (you should have 1 cup liquid.) Stir in salt, hot pepper seasoning, and eggs; whisk until eggs are blended.
Pour liquid mixture over filling in pastry shell.
Bake at 350 for 25 to 35 minutes or until filling is set. Let stand about 5 minutes before cutting into wedges.
Sprinkle with fresh cut chives.