Quiche Lorraine

• 1 unbaked frozen 9-inch deep-dish pastry shell
• 1 teaspoon olive oil
• 1 cup halved and thinly sliced onion
• 4 center-cut bacon slices, cooked and crumbled
• 3 ounces grated Gruyere cheese (about 3/4 cup)
• 3 large eggs, lightly beaten
• 3 large egg whites, lightly beaten
• 1 1/2 cups 2% reduced-fat milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375u0b0.
2. Pierce bottom and sides of pastry shell with a fork. Bake at 375u0b0 for 15 minutes. Let cool on a wire rack. Increase oven temperature to 450u0b0.
3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; saute 8 minutes or until tender, stirring occasionally. Remove from pan; let cool.
4. Sprinkle onion, bacon, and cheese into pastry shell. Combine eggs and egg whites in a bowl, beating with a whisk. Add milk and remaining ingredients, beating with a whisk.
5. Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. Bake at 450u0b0 for 10 minutes. Reduce oven temperature to 350u0b0. Bake at 350u0b0 for 40 minutes, shielding edges after 15 minutes, if necessary, to prevent excess browning. Let cool on wire rack 15 minutes. Cut into wedges, and serve immediately.

pastry shell, olive oil, onion, center, gruyuere cheese, eggs, egg whites, milk, ground nutmeg, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/quiche-lorraine-0 (may not work)