|Piecrust mix||6 Ounce (1/2 package)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Swiss cheese||8 Ounce, shredded to make 2 cups|
|Milk||2 Cup (32 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
1 Prepare piecrust mix, following label direc-tions, or make your own single-crust pastry recipe.
Roll out to a 12-inch round on a lightly floured pastry board; fit into a 9-inch pie plate or fluted quiche dish.
Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge.
Prick shell well all over with a fork(For quiche dish, level pastry so as to be even with rim.)
2 Bake in hot oven (425Â°) for 5 minutes; remove to wire rack; cool slightly.
Increase temperature to 450Â°.
3 Fry bacon in small skillet until crisp; drain all but 1 tablespoon fat; crumble bacon.
4 Saute onion in bacon fat until soft.
Sprinkle cheese evenly in a layer in partly baked pastry shell; add bacon and onion.
5 Beat eggs slightly in a medium-size bowl; slowly beat in milk, salt, nutmeg and pepper; then pour into pastry shell.
6 Bake in hot oven (450Â°) for 15 minutes; lower oven temperature to moderate (350Â°) for 15 minutes; or until center is almost set but still soft(Do not overbake, for custard will set as it cools.).
Let stand 15 minutes before serving; cut into wedges.