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9-inch pie crust
6 slices bacon, cooked
2 c. onion, sliced
8 oz. Swiss cheese
5 eggs
2 c. half and half
1 tsp. salt
1/8 tsp. freshly ground white pepper
1/4 tsp. ground nutmeg
1/4 c. grated Parmesan cheese

Fit the pie crust into a fluted 12-inch quiche dish. Trim
crust to fit top of dish. Prick all over with fork. Bake at 450 degrees
for 5 minutes. Remove and cool on rack.

Fry the bacon and crisp, drain and discard all but 1
tablespoon of fat. Crumble the bacon. Sauté the onions in the fat
left from the bacon.

Place the shredded cheese in the pie crust. Sprinkle the
onions over the cheese and add the bacon. Sprinkle the Parmesan
cheese over all. Beat the eggs slightly in a medium bowl. Slowly
beat in the milk, salt, pepper and nutmeg. Pour into the pastry
shell over the other ingredients. Bake at 450 degrees for 15 minutes,
lower the oven temperature to 350 degrees for 15 minutes or until center
is almost set. Let stand 15 minutes before serving. Yields 6 to 8

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