Quiche Lorraine Recipe

Ingredients:

Pastry for a nine-inch pie
5 strips of bacon
1 onion, thinly sliced
1 cup of Gruyere or Swiss Cheese (cubed)
1/4 cup Parmesan Cheese (grated)
4 eggs
2 cups of heavy cream (a combination of 1/2 milk 1/2 cream may be used)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper

Preheat the oven to 450 degrees. Line a 9-inch pastry dish (or pie plate) with the pastry crust and bake for 5 minutes.

Cook the bacon in a skillet until it's crisp. Remove and crumble. Drain all but one tablespoon of bacon fat from the skillet. Cook the onion in the fat until it's transluscent.

Sprinkle the bacon, onion, and cheese over the pie crust.

Whisk together the eggs, cream, nutmeg, salt and pepper, and gently pour it over the cheese, onions, and bacon.

Bake for 15 minutes, then reduce the temperature to 350 degrees, and bake until a knife inserted one inch from the pastry shell comes out clean.

You can place aluminum foil over the edges of the pastry shell to keep the edges from becoming too brown if you desire.

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