Quiche Lorraine

There are so many varieties of quiche, and I have occasionally made quiches with other fillings,  but I usually fall back on Quiche Lorraine. Hot for dinner, or cold the next day in my lunch, it’s one of our favorites.
 
 
 
 
 

Quiche Lorraine

Pastry for 9 inch pie crust
8-10 slices bacon (depending on size – or even more if you like), diced and fried until crisp
4 oz shredded Swiss Cheese
1/2 minced onion
4 eggs
2 cups cream
1/4 teaspoon salt

Heat oven to 425 degrees. Sprinkled bacon, onion and cheese in pastry lined pan. Beat eggs until uniform yellow, then add cream and salt.

Pour into pie pan. Bake 15 minutes. Reduce oven heat to 300 degrees and continue baking 30-40 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to stand 10 minutes before cutting.