Quiche Lorraine

Ingredients:

6 slices bacon

1 1/2 c. Swiss or Gruyere cheese, cut into slices about 1" x 2" (about 1/4" thick)

2 cups light cream (half and half)

3 eggs

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon pepper

1 unbaked 9-inch pie shell

Directions:

Fry the bacon until crisp; place on paper towel to cool.  Crumble the bacon evenly over the bottom of the pie shell.  Arrange the cheese slices evenly over the bacon to cover.

Blend the cream well with eggs and spices.  Pour into the pie shell over the cheese.  Bake in 400 degree oven for 15 minutes.  Reduce the heat to 325 degrees and bake 30 minutes longer.  Top should be a light golden brown.  Serves 6.

Pie Shell

1 1/3 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

Mix first three ingredients until they are meal-like.  Add the water. Mix very lightly.  Roll out on floured surface.  Put in pie shell.  (Try not to touch the dough very much since your warm, oily hands will make the shell tough.)