1 (9-inch) piecrust
8 slices bacon, cooked crisp and crumbled
1 cup Swiss cheese, shredded
1 cup onion, finely chopped
4 large eggs
2 cups heavy whipping cream
¼ teaspoon salt
¼ teaspoon pepper
¹⁄₈ teaspoon cayenne pepper
Preheat oven to 425˚. In the bottom of a pastry shell, sprinkle bacon, cheese, and onion. Beat eggs slightly, and whisk together remaining ingredients in a bowl. Pour mixture into quiche dish over bacon, cheese, and onion. Bake for 15 minutes, reduce temperature to 300˚, and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
