Classic Quiche Lorraine

• 4 -6 slices bacon, diced
• 1 cup chopped yellow onion
• 1 shallot, chopped
• 1 tablespoon finely chopped parsley
• 3 large eggs
• 1 1/2 cups half-and-half or 1 1/2 cups milk
• 1/4 teaspoon dry mustard
• 1 dash ground nutmeg
• 1/2 teaspoon salt (or to taste)
• fresh ground pepper
• 1 1/4 cups grated gruyere cheese
• 1 (9 inch) pie shells, partially baked

1. In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
2. Discard all but 1 tablespoon bacon drippings from pan.
3. Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
4. In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
5. Sprinkle cheese over the bottom of the pie shell.
6. Pour egg mixture over all.
7. Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
8. Let stand for 10 minutes.
9. Cut into wedges and serve.

bacon, yellow onion, shallot, parsley, eggs, milk, mustard, ground nutmeg, salt, fresh ground pepper, gruyere cheese, pie shells

Taken from www.food.com/recipe/classic-quiche-lorraine-122988 (may not work)