Quiche Lorraine - cooking recipe

Ingredients

pastry for 1 crust 9-inch pie
4 strips bacon
1 onion, thinly sliced
1 c. cubed Swiss cheese
1/4 c. grated Parmesan cheese
4 eggs, lightly beaten
1 c. cream
1 c. milk
1/2 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. white pepper

Preparation

Preheat oven to 375\u00b0.
Line a 9-inch pie plate with pastry and line the pastry with foil.
Add dried beans to weigh the bottom down and bake 30 minutes.
Remove the foil and beans.
Cook the bacon until crisp and remove from skillet.
Pour off all but 1 tablespoon of fat remaining in skillet.
Cook the onion in the fat until transparent.
Crumble the bacon.
Sprinkle the bacon, onion and cheese over the inside of the baked shell.
Combine the eggs, cream, milk, nutmeg, salt and pepper and spread over onion-cheese mixture.
Bake the pie 45 minutes or until a knife inserted 1 inch from the pastry edge comes out clean.
Cut into wedges and serve immediately.
Serves 6 to 10.