Classic Quiche Lorraine

• 1 9-inch pie crust
• 8 slices bacon, crisply cooked and crumbled, drippings reserved
• 1 onion, chopped
• 3 eggs
• 1 1/2 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1 1/2 cup shredded Swiss or
• Gruyere cheese

1. Arrange pie crust in a 9-inch pie plate; press a double layer of aluminum foil into crust.
2. Bake at 450 degrees for 8 minutes; remove aluminum foil and bake an additional 4 to 5 minutes, until crust is set. Cool on a wire rack.
3. Saute onion in one tablespoon reserved drippings until tender; drain. Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine.
4. Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35 to 40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean.
5. If necessary, cover edges of crust with foil to prevent burning. Remove from oven; let stand 15 minutes before serving.

crust, bacon, onion, eggs, salt, pepper, nutmeg, shredded swiss, gruyuere cheese

Taken from www.myrecipes.com/recipe/classic-quiche-lorraine (may not work)