Quiche Lorraine

• 1 package Pie Crust (or Homemade If You're Into That Type Of Thing)
• 1/3 cups Minced Onion
• 12 ounces, weight Bacon, Crumbled (the Microwave Kind Works Just Fine Too)
• 1 cup Swiss Cheese, Shredded
• 4 whole Eggs
• 2 cups Heavy Cream Or Evaporated Milk
• 3/4 teaspoons Salt
• 1/8 teaspoons Cayenne Pepper

1. Preheat oven to 425.
2. Place pie crust in the pie plate. (if you are me, thaw it and unroll it cause you can be sure I didn't just make a pie crust).
3. Sprinkle your minced onion, crumbled bacon and shredded cheese over that lovely crust.
4. In a separate bowl, whisk together eggs, cream, salt and cayenne. Pour this over the pie crust. It will be really full. You will probably think that I have lead you astray and that it's going to spill over and all hell is breaking loose. That might be true. Well, probably not.
5. Anyway....put that quiche in the oven for 15 minutes. Then, turn your oven down to 300 and bake it for 30 more minutes.
6. Let it rest for 10 minutes before you cut into it. I am not kidding here though-if you don't, it will be like a runny egg shloppy pie deal. Don't do it. Well, on the other hand, it will still taste good.

pie crust, onion, weight bacon, swiss cheese, eggs, heavy cream, salt, cayenne pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/quiche-lorraine-2/ (may not work)