Quiche Lorraine - cooking recipe

Ingredients

8 strips bacon, cooked
1 1/2 c. grated Swiss cheese
3 eggs
1 c. heavy cream (evaporated milk may be used)
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
dash of red pepper
1/2 tsp. dry mustard
10-inch unbaked pie shell
4 slices bread, cubed
1 lb. pork sausage, browned, crumbled and drained (I used Bob Evans, 1 lb. roll)
scallions (optional)
6 eggs, beaten
1 c. milk
1 tsp. dry mustard
1 c. shredded sharp Cheddar cheese

Preparation

Place bread in casserole dish. Sprinkle sausage and onions on top.
Blend eggs, milk and mustard.
Pour over the bread and sausage. Top with cheese.
Cover and refrigerate until morning. Bake at 350\u00b0 for 45 minutes. Serves 4 to 6.