Quiche Lorraine

• 6 oz Piecrust mix
• 1 tb Butter or margarine,softened
• 8 oz Bacon,sliced,diced
• 4 Eggs
• 2 c Heavy/whipping cream
• 3/4 ts Salt
• 1 c Swiss cheese,shredded

Instructions

1. 1

   Prepare piecrust mix as label directs for 1-crust pie; use to line 9" pie plate.

2. 2

   Spread piecrust with butter or margarine.

3. 3

   Refrigerate while preparing filling. 2.

4. 4

   Preheat oven to 425'F.

5. 5

   In 3-quart saucepan over medium-low heat, cook bacon until browned and crisp.

6. 6

   With slotted spoon, remove bacon to paper towels to drain. 3.

7. 7

   In medium-sized bowl, with wire whick or fork, mix eggs, cream, and salt until well blended; stir in cheese. 4.

8. 8

   Sprinkle bacon in piecrust.

9. 9

   Pour cream mixture over bacon.

10. 10

    Bake 15 minutes; turn oven control to 35'F and bake quiche 35 minutes longer or until knife inserted in center comes out clean.