Quiche Lorraine

I usually make this ahead of time, and serve it on Sunday brunch. but its also really good as a lunch item with a side salad.

SERVES 8

INGREDIENTS

1 pie shell, baked
4 oz bacon, cooked
2 oz onions, diced and sweated
2 oz shredded swiss cheese
3 eggs
1 cup milk
4 oz heavy cream

1. Pre bake shell at 350 degrees until light brown
2. In a medium skillet cook the bacon and onions until crisp. Drain the fat
3. Place bacon, onions and shredded cheese on the bottom of the pie shell
4. In a medium bowl beat eggs slightly with milk, heavy cream, salt, pepper and nutmeg.
5. Add the seasoned egg custard to pie shell and bake at 325 degrees until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. Let stand 10 minutes before serving.