Quiche Lorraine Poupon

• 1 cup shredded swiss cheese
• 4 slices bacon, cooked,crumbled
• 2 tablespoons chopped green onions
• 1 unbaked 9 inch pie shell
• 3 eggs, slightly beaten
• 1 cup light cream
• 1/4 cup Grey Poupon Dijon Mustard

1. Sprinkle cheese, bacon and green onions evenly on bottom of pie crust.
2. Whisk eggs, cream and mustard in small bowl.
3. Pour evenly over cheese mixture.
4. Bake at 375u0b0F for 35-40 minutes or until knife inserted in filling comes out clean.
5. *Note:can add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained to cheese mixture.
6. If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
7. Seal, label and freeze up to two months.
8. Do not thaw before reheating.
9. Unwrap and bake in a 375u0b0F oven for 20-25 minutes, or until heated through.

swiss cheese, bacon, green onions, shell, eggs, light cream, mustard

Taken from www.food.com/recipe/quiche-lorraine-poupon-79607 (may not work)