Quiche Lorraine

• 4 to 6 strips bacon, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/2 c. grated white cheese (preferably Gruyere)
• 1/4 c. grated Parmesan cheese
• 4 eggs, lightly beaten
• 2 c. no-fat sour cream, thinned with 1/4 c. milk
• 1/4 tsp. nutmeg
• salt and pepper
• 1 (9-inch) pie shell

1. Preheat oven to 450u0b0.
2. Fry bacon; remove and drain, leaving fat in pan.
3. Saute onion and garlic in bacon fat.
4. Mix in bacon. Combine cheese, eggs, sour cream, nutmeg and
5. salt and pepper to taste.
6. Spread half of the bacon-onion mixture in the bottom of the pie shell.
7. Pour in cheese mixture and add remaining bacon mixture.
8. Reduce oven to 350u0b0 and bake pie 30 to 35 minutes, until a knife inserted into the custard comes out clean.
9. Set aside for several hours and reheat at 350u0b0 for about 20 minutes before serving.

bacon, onion, clove garlic, white cheese, parmesan cheese, eggs, sour cream, nutmeg, salt, pie shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302739 (may not work)