Mom'S French Cheese Pie - Quiche Lorraine

• 1 unbaked 9-inch pie shell
• 6 slices bacon, cooked until crisp and crumbled (or roughly chopped)
• 3/4 cup chopped sweet onion (about 1 medium onion)
• 1 1/4 cups grated cheddar cheese (original recipe calls for Swiss cheese)
• 1/4 cup grated parmesan cheese (which Mom omits, but I like)
• 3 eggs, beaten
• 1 1/2 cups light cream or 1 1/2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. Preheat oven to 375 degrees F.
2. Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
3. Add the onion and gently cook it until it is tender, but is not browned.
4. In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
5. Crumble or roughly chop the bacon to your preference.
6. Place the pie shell in a pie plate.
7. Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
8. Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
9. Let rest for 5 minutes, then serve immediately. Makes 6 servings.

shell, bacon, sweet onion, cheddar cheese, parmesan cheese, eggs, light cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/moms-french-cheese-pie-quiche-lorraine-202022 (may not work)