Quiche Lorraine

A classic brunch dish, with two tasty variations.

Pastry for 9-inch one-crust pie

8 slices bacon, crisply cocked and crumbled

1 c. shredded natural Swiss cheese (4 ounces)

1/2 c. finely chopped onion

4 eggs

2 c. whipping (heavy) cream

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. ground red pepper (cayenne)

Heat oven to 425 degrees. Prepare pastry. Ease into 9-inch quiche dish or pie plate. Sprinkle bacon, cheese, and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.

Reduce oven temperature to 300 degrees. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

6 servings

Chicken Quiche: Substitute 1 c. cut-up cooked chicken or turkey for the bacon and 1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves for the red pepper. Increase salt to 1/2 tsp.

Seafood Quiche: Substitute 1 c. chopped cooked crabmeat, shrimp, or salmon for the bacon and green onion for the onion (Pat crabmeat dry.) Increase salt to 1/2 tsp.