Bake pie shell 5 minutes at 450ºF. Cook bacon. Take out. Pour off fat and cook onion until transparent. Crumble bacon put in shell. Put onion on top of bacon; Swiss cheese and Parmesan cheese next. Combine (mix) next 6 ingredients and pour on top of cheese in pie shell. Bake 15 minutes at 450ºF.  Reduce to 350ºF.  for another 10 minutes. 

Quiche Lorraine 2

1/2 pound of bacon
3 eggs
3/4 teaspoon of salt
A dash of pepper
1 1/2 cup of grated cheese (Swiss)
1 1/2 cup of cream 
Dash of nutmeg

Buy already made frozen pie shell. Preheat oven to 375ºF. Fry bacon, drain and crumble. Sprinkle cheese over pie shell. In a bowl, beat eggs, cream, salt, nutmeg and pepper. Pour into pie shell. Bake for 35 to 40 minutes. Cool 10 minutes. Serves 6

Quiche Lorraine 3

1 (9 inch) pie shell, baked
6 eggs, beaten
8 slices of crisp bacon, drained & crumbled
1 cup of shredded Swiss or cheddar cheese
1 1/4 cup of half & half, light cream or milk
1/2 teaspoon of salt
1/8 teaspoon of pepper

Stir together bacon and cheese. Put in pie shell. Add remaining ingredients to beaten eggs. Beat until well blended. Pour over bacon and cheese mixture. Bake at 375ºF. for 35 to 40 minutes or until knife comes out clean. Let stand for 5 to 10 minutes before serving. Serves 6. 

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