Quiche Lorraine

• 1 (9-inch) pie shell (ready made or homemade)
• 1/4 to 1/2 lb. bacon
• 2 c. half and half
• 3 whole eggs
• 1/4 tsp. salt (Crazy salt)
• 1/8 tsp. white ground pepper
• several grates fresh nutmeg
• 1/4 c. sliced sauteed mushrooms, sauteed with white Port wine
• 1/2 red bell pepper
• 1/2 c. diced Swiss cheese

1. Preheat oven to 375u0b0.
2. Prepare a 9-inch pie shell.
3. Brush it with the white of an egg and prick it well.
4. Put in oven until lightly brown.
5. Saute mushrooms with wine, garlic and bell pepper; cook and drain fat from bacon.
6. Scald to hasten cooking time the 2 cups cream.
7. Add to this pepper, nutmeg and salt.
8. Allow to cool slightly and beat together with 3 eggs.
9. Sprinkle in the bottom of the pie shell the bacon and Swiss cheese.
10. Pour the custard mixture over it and bake at 375u0b0 for 35 to 40 minutes until top is golden brown.
11. Test for doneness as for custard.

pie shell, bacon, eggs, salt, white ground pepper, nutmeg, mushrooms, red bell pepper, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844846 (may not work)