Quiche Lorraine

• 1 c. unsifted flour
• 1 tsp. salt
• 1/3 c. butter
• 3 to 4 Tbsp. ice water
• 1/3 c. finely chopped onion
• 1/8 tsp. white pepper
• 6 slices bacon, fried crisply and crumbled
• 1/4 lb. Swiss cheese, diced
• 4 eggs, beaten
• 2 c. light cream
• 1/8 tsp. ground nutmeg

1. Preheat oven to 375u0b0.
2. Combine flour and 1/2 teaspoon salt. Cut in 1/3 cup butter until mixture resembles coarse meal. Gradually stir in ice water until mixture forms a ball.
3. Roll dough out on lightly floured board to fit 10-inch pie plate. Transfer to plate and shape edges.
4. Saute onion in 1 tablespoon butter until tender.
5. Set aside to cool.
6. Line crust with bacon and cheese.
7. Combine eggs, cream, remaining salt and spices and sauteed onion.
8. Pour into crust.
9. Bake at 375u0b0 about 35 minutes or until knife inserted in center comes out clean.
10. Serve hot!

flour, salt, butter, water, onion, white pepper, bacon, swiss cheese, eggs, light cream, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357956 (may not work)