Quiche Lorraine - cooking recipe

Ingredients

1 (9-inch) pie shell (ready made or homemade)
1/4 to 1/2 lb. bacon
2 c. half and half
3 whole eggs
1/4 tsp. salt (Crazy salt)
1/8 tsp. white ground pepper
several grates fresh nutmeg
1/4 c. sliced sauteed mushrooms, sauteed with white Port wine
1/2 red bell pepper
1/2 c. diced Swiss cheese

Preparation

Preheat oven to 375\u00b0.
Prepare a 9-inch pie shell.
Brush it with the white of an egg and prick it well.
Put in oven until lightly brown.
Saute mushrooms with wine, garlic and bell pepper; cook and drain fat from bacon.
Scald to hasten cooking time the 2 cups cream.
Add to this pepper, nutmeg and salt.
Allow to cool slightly and beat together with 3 eggs.
Sprinkle in the bottom of the pie shell the bacon and Swiss cheese.
Pour the custard mixture over it and bake at 375\u00b0 for 35 to 40 minutes until top is golden brown.
Test for doneness as for custard.