Quiche Lorraine with Bacon and Swiss

1 refrigerated pie crust
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)

Preheat oven to 325.

Prepare and bake the pie crust.

Meanwhile, in a large skillet, cook bacon until crisp.  Drain, reserving a tbl of the drippings.  Crumble bacon finely and set aside.

Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown.  Drain.

In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed.  Stir in crumbled bacon and onion.  In another medium bowl, combine shredded cheese and flour.  Toss until flour coats cheese.  Add to egg mixture.  Mix well.

Carefully pour egg mixture into hot baked pastry shell.  Bake 45-55 minutes or until a knife inserted near center comes out clean.  Let stand for 10 minutes before serving.  Garnish with tomato wedges and parsley.

6 servings
594 calories, 42 grams fat