Quiche Lorraine

Everyone loves a Quiche -- and this recipe makes the best, hands down. Severed cold in the summer, and warm in the winter, this cheesy, creamy, hearty and savory tart is an all-season delight. The bacon can be replaced with chopped asparagus spears for a lovely vegetarian version.

Quiche Lorraine

pastry for 1 9-in pie
4 strips bacon
1 onion, diced
1.5 cup shredded cheese -- split Gruyere and Ementhaler
4 eggs, lightly beaten
2 cups heavy cream
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper

1. preheat oven to 450degrees F

2. line a nine-in pie plate with pastry and bake 5 minutes

3. cook bacon until crisp and remove it from the skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

4. crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry

5. combine the eggs, cream and nutmeg, salt and pepper and strain over the onion-cheese mixture.

6. bake the pie 15 mins, reduce the oven temp to moderate (350) and bake until a knife inserted one in from teh pastry edge comes out clean, about ten minutes longer.