Quiche Lorraine

• 9 inches pie crusts
• 1 cup 1% low-fat milk
• 1 cup whipping cream
• 4 eggs
• 1/4 teaspoon cayenne pepper
• sea salt
• cracked pepper, to taste
• 1/3 cup diced onion
• 10 slices bacon
• 4 1/2 ounces grated gruyere cheese (or Swiss)

1. Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
2. Meanwhile, dice the onion, and grate the cheese.
3. Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
4. Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
5. You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
6. Let sit for 15-30 minutes, then enjoy!

milk, whipping cream, eggs, cayenne pepper, salt, cracked pepper, onion, bacon, gruyere cheese

Taken from www.food.com/recipe/quiche-lorraine-466824 (may not work)