Classic quiche Lorraine, a savory egg and cream-filled pastry-crusted pie made with Swiss cheese and bacon.

Classic Quiche Lorraine

4 strips of bacon
1/4 cup chopped peeled onion
1 (9-inch) baked pie shell
1 1/2 cups shredded Swiss cheese
4 large eggs
1 1/3 heavy cream
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg

1. Preheat oven to 425°F (220°C).
2. Fry strips of bacon in a skillet until crisp; remove, crumble, and set aside.
3. Cook onion until transparent in small amount of the bacon drippings; drain.
4. Sprinkle the bacon and onion over the bottom of a baked pie shell. Cover with Swiss cheese.
5. Blend together eggs, milk, salt, dry mustard, white pepper and nutmeg; pour over the cheese.
6. Bake 10 minutes. Reduce the heat to 350°F (175°C) and bake for 30 to 35 minutes longer, or until the center is set.

Makes 8 servings.