CHEESE AND BACON QUICHE

SERVES 6

This sure is good. However, it is also very rich, so I suggest you serve it with a green salad tossed with a light dressing or vinaigrette. Use your favorite recipe for the pie shell or, in a pinch, use a store-bought unbaked crust.

INGREDIENTS

1/2-pound bacon

1 large onion, chopped

2 eggs, beaten

1 tablespoon all purpose flour

1/2-teaspoon salt

Pepper to taste

1 cup milk

2 cups (8 ounces) shredded cheddar cheese

1 9-inch unbaked pie shell

Preheat oven to 450° F. Fry the bacon until crisp. Remove from skillet, drain and crumble. Discard all but 1 tablespoon of the grease. Reheat the skillet over medium heat. Add the onions and sauté for about 5 minutes; do not brown. Place the beaten eggs in a medium bowl. Beat in the flour, salt and pepper. Add the milk and beat until well-blended. Stir in the cheese and bacon. Add the onion and stir. Pour into pie shell. Bake for 10 minutes, then reduce the temperature to 350° and continue baking for about 20 minutes, until a knife blade inserted in the center comes out clean. Remove from oven and let stand for 10 minutes. Cut in wedges; serve warm.

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