Quiche Lorraine

• 1 (8-inch) unbaked pie shell, well chilled
• 1 Tbsp. soft butter
• 2 c. heavy cream
• 3/4 tsp. salt
• 1/8 tsp. white pepper
• 1/4 lb. natural Swiss cheese, grated
• 3 eggs
• 12 slices bacon
• 2 dashes Tabasco sauce
• pinch of nutmeg, sugar and cayenne pepper

1. Preheat oven to 425u0b0.
2. Rub butter over pie shell.
3. Fry bacon crisp, then crumble.
4. Combine eggs, cream, Tabasco, salt, nutmeg, sugar, cayenne and pepper with hand beater.
5. Beat enough to stir thoroughly.
6. Sprinkle bacon and grated cheese with pie shell. Pour in cream mixture.
7. Bake at 425u0b0 for 15 minutes and reduce heat to 300u0b0 and bake 40 minutes, until knife inserted in center comes out clean.
8. Let stand about 15 minutes before cutting. Serve with garlic bread and salad.

shell, butter, heavy cream, salt, white pepper, natural swiss cheese, eggs, bacon, tabasco sauce, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802457 (may not work)