Recipe - Quiche Lorraine

6 ounce Piecrust mix
1 tablespoon Butter or margarine,softened
8 ounce Bacon, cut or sliced up , minced
4 Eggs
2 cup Heavy/whipping cream
Three fourths teaspoon Salt
1 cup Swiss cheese,shredded

1. Prepare piecrust mix as label directs for 1crust pie; use to line 9"
pie plate. Spread piecrust with butter or margarine. Refrigerate while
preparing filling.
2. Preheat oven to 425'F. In 3quart saucepan over mediumlow heat, cook
bacon until browned and crisp. With slotted spoon, remove bacon to paper
towels to drain.
3. In mediumsized bowl, with wire whick or fork, mix eggs, cream, and salt
until well blended; stir in cheese.
4. Sprinkle bacon in piecrust. Pour cream mixture over bacon. Bake 15
minutes; turn oven control to 35'F and bake quiche 35 minutes longer or
until knife inserted in center comes out clean.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip