Quiche Lorraine(6 To 8 Servings)

• pastry for 1 (9-inch) pie crust
• 2 c. cream or 1/2 cream and 1/2 milk
• 4 eggs, lightly beaten
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1 c. grated Gruyere or Swiss cheese
• 1/2 tsp. white pepper
• 4 strips bacon
• 1 onion, thinly sliced
• 1/4 c. grated Parmesan cheese

1. Preheat oven to 450u0b0.
2. Line pie plate with pastry and bake 5 minutes.
3. Cook bacon until crisp; remove from skillet.
4. Cook onion in remaining fat until transparent.
5. Crumble bacon and sprinkle bacon, onion and cheese over pastry.
6. Combine eggs, cream, nutmeg, salt and pepper.
7. Pour over ingredients in shell.
8. Bake 15 minutes at 450u0b0, then reduce heat to 350u0b0 and bake until a knife inserted an inch from edge of pastry comes out clean.
9. Leave in oven 10 minutes longer.
10. Serve immediately as hors d'oeuvres or main course.

pastry, cream, eggs, nutmeg, salt, gruyere, white pepper, bacon, onion, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287269 (may not work)