Quiche Lorraine(Cheese Custard Pie)

• pastry for single 9-inch crust
• 1 1/2 c. grated natural Swiss cheese
• 1 Tbsp. flour
• 1/2 lb. lean smoky bacon or Canadian bacon, diced
• 1 large onion, sliced
• 2 Tbsp. butter or margarine
• 3 eggs
• 1 c. milk
• 1/2 c. light cream
• 1/2 tsp. salt
• few grains cayenne pepper
• generous dash nutmeg

1. Heat oven to 424u0b0.
2. Line glass pie plate with rich pastry; fold edges under and press to rim with fork.
3. Bake for 5 minutes. Prick with fork if it puffs up.
4. Mix cheese and flour.
5. Fry bacon until crisp.
6. Drain and pour off fat.
7. Separate onion into rings; cook in butter in same pan.
8. Spread cheese in partially baked pie shell; sprinkle with bacon and onion.
9. Beat eggs lightly; add milk, cream and seasonings.
10. Pour into pastry.
11. Jiggle pan to settle liquid.
12. Bake at 425u0b0 for 15 minutes.
13. Reduce heat to 350u0b0 (moderate).
14. Bake 10 to 15 minutes longer, until custard sets. Cool 10 minutes before cutting. Serve as main dish or appetizer.

pastry, grated natural swiss cheese, flour, lean smoky bacon, onion, butter, eggs, milk, light cream, salt, cayenne pepper, generous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846430 (may not work)