Quiche Lorraine

This is James Beard recipe from "The Cartoonist's Cook Book."

1/2 pound bacon: cook, drain, and crumble

In a skillet, heat 1 tablespoon butter, 1/2 cup finely chopped onion and sauté.

Grate 1/2 pound Swiss cheese.

Mix: three slightly beaten eggs, 1 1/2 cups light cream, and 1 teaspoon salt. Then add nutmeg, cayenne pepper, or black pepper to taste.

(We used 4 eggs and it was very good)

Add in bacon and cheese.

Pour into pie crust. (We used a 9 inch round cake pan, and sprayed it with baker's secret and the quiche just plopped right out!)

Bake 10 minutes at 450  on lowest rack of oven, then lower to 325 for about 20 minutes.