I made this quiche today, the best I've ever had. I was worried about it because I used cream cheese instead of Swiss cheese. It was hard to find any recipes with cream cheese in a quiche, even Kraft, maker of cream cheese didn't have any. I decided maybe it is because it doesn't work.

But I found out the cream cheese works just fine as long as you add other ingredients for flavor. This version with bacon and smoked Gouda cheese has rich flavor that you're tempted to think is just the bacon, but then you realize it must be the cheese that is helping to make it so special.

Cream Cheese Bacon Quiche

Mostly Baked 9-inch pie shell
6 slices bacon
1 medium onion, sliced
1/4 cup smoked Gouda cheese, diced
8 oz cream cheese
3 egg yolks
1 whole egg
1/4 teaspoon pepper
1/4 teaspoon salt
Pinch of nutmeg
1/3 - 1/2 cup half-and-half or heavy cream (or evaporated milk)

Stack the bacon slices and cut into 1 inch pieces. Saute slowly until brown and crisp. Remove the cooked bacon from the pan and cook the sliced onion slowly until soft. Arrange the bacon, onions, and smoked Gouda in the bottom of the pie shell. In a food processor combine the cream cheese, eggs, and seasonings. Pour over the bacon, onions, and cheese. On top of this, pour half-and-half or heavy cream to fill the pie crust, but not over full. Bake at 375 degrees for 35 to 40 minutes until slightly puffed and an inserted knife comes out clean.

Serve with a green salad and some fruit.

Not everyone is going to have smoked Gouda all the time, but this sure is a good use for it.