Special Quiche Lorraine

• 1 9 inch pie shell, frozen or refrigerated
• 14 lb bacon
• 12 cup onion, finely chopped
• 12 cup fresh mushrooms, sliced
• 8 ounces swiss cheese, shredded
• 3 eggs
• 2 cups light cream
• 12 teaspoon salt
• 18 teaspoon cayenne pepper
• 18 teaspoon nutmeg (optional)

1. If using frozen pie crust, thaw slightly, then bake at 400 for 5 minutes.
2. If using refrigerated, place in pie pan according to mfg.
3. directions and bake at 400 for 5 minutes.
4. Set aside.
5. Preheat oven to 450.
6. Snip the bacon into small pieces (kitchen shears work best), and saute in skillet till almost done.
7. Add onions and mushrooms, and continue cooking till onion is soft and bacon is done, about 5 minutes.
8. Using slotted spoon, remove the bacon mixture and sprinkle evenly in pie crust.
9. Add the shredded Swiss cheese on top of the bacon.
10. Mix eggs well with cream, salt and cayenne.
11. (And nutmeg if using).
12. Pour into the pie shell.
13. You may sprinkle with additional nutmeg if you like.
14. Bake at 450 for 10 minutes.
15. Then reduce heat to 325 and bake until firm, about 20-25 minutes.

shell, bacon, onion, fresh mushrooms, swiss cheese, eggs, light cream, salt, cayenne pepper, nutmeg

Taken from www.food.com/recipe/special-quiche-lorraine-83513 (may not work)