Quiche Lorraine

Ingredients

One-Crust Pastry 1/8 teaspoon basil 1/2 teaspoon onion salt 2 cups (8 ounces) shredded Swiss cheese 6 slices bacon, cooked and crumbled 1/4 cup finely chopped onion 2 cups Roberts Half and Half 4 Roberts Eggs, slightly beaten 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon nutmeg dash cayenne 2 tablespoons Roberts Butter, melted 2 tablespoons grated Parmesan cheese

Preparation

Prepare Pastry, stirring basil and onion salt into flour before mixing. Line a 9 inch quiche pan or pie plate with pastry. Toss together Swiss cheese, bacon and onion; place in pie crust. Combine half and half, eggs, cornstarch, salt, nutmeg and cayenne until well-blended; pour over cheese mixture. Drizzle with melted butter and sprinkle with Parmesan cheese. Bake at 375¡ for 40 minutes, or until a knife inserted in the center comes out clean. Allow to set 10 minutes before serving.

Yield: 6 servings

Quiche Lorraine is very versatile--serve it for an appetizer, entree or snack.