Quiche Lorraine

• 4 eggs, beaten
• 1 (9-inch) deep unbaked pie shell, well chilled
• 2 Tbsp. egg white
• 1/2 c. crumbled cooked bacon
• 1 1/2 c. heavy cream
• 1/2 c. milk
• 3/4 tsp. salt
• pinch of nutmeg
• pinch of sugar
• pinch of cayenne pepper
• 1/2 tsp. powdered mustard
• 1/8 tsp. pepper
• 1 1/2 c. imported grated Swiss cheese
• chopped onions, mushrooms and green pepper

1. Preheat oven to 425u0b0.
2. Brush surface of pie shell with egg white and bake 4 to 5 minutes.
3. Place Swiss cheese and bacon evenly on bottom of shell.
4. Combine eggs, cream, salt, nutmeg, sugar, pepper, cayenne and mustard.
5. Mix thoroughly.
6. Pour egg mixture over ingredients in shell.
7. Bake 15 minutes at 425u0b0, reduce oven to 300u0b0 and bake 40 minutes or until knife comes out clean.

eggs, shell, egg white, bacon, heavy cream, milk, salt, nutmeg, sugar, cayenne pepper, powdered mustard, pepper, swiss cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349530 (may not work)