Quiche Lorraine

• 1 (9 inch) unbaked deep-dish pie shell
• 6 slices bacon
• 1/2 cup chopped onion
• 1 1/2 cups shredded Swiss cheese
• 1 (12 fluid oz) can evaporated milk (can substitute half & half)
• 3 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg

1. Preheat oven to 350 degrees.
2. Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk (or half & half), eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
3. Bake for 30-35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.

shell, bacon, onion, swiss cheese, milk, eggs, salt, ground black pepper, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/quiche-lorraine-51331601 (may not work)