Breakfast Quiche

• 1 (9-inch) unbaked pastry shell
• 12 bacon strips, cooked and crumbled
• 1/2 c. shredded Pepper Jack cheese or Monterey Jack cheese
• 1/2 c. shredded sharp Cheddar cheese
• 1/3 c. finely chopped onion
• 4 eggs
• 2 c. whipping cream
• 3/4 tsp. salt
• 1/4 tsp. sugar
• 1/8 tsp. cayenne pepper

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450u0b0 for 5 minutes; remove foil.
3. Bake 5 minutes longer.
4. Remove from the oven and let cool.
5. Reduce heat to 425u0b0.
6. Sprinkle bacon, cheeses and onion over the crust.
7. In a bowl, beat eggs, cream, salt, sugar and cayenne.
8. Pour into the crust.
9. Bake for 15 minutes.
10. Reduce heat to 300u0b0.
11. Bake 30 minutes longer or until a knife inserted near the center comes out clean. Yield:
12. 6 to 8 servings.

pastry shell, bacon, pepper, cheddar cheese, onion, eggs, whipping cream, salt, sugar, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38544 (may not work)