Saute onions in butter until soft but not brown. Fry bacon until crisp. Drain and break into small pieces. Combine eggs, cream, salt, nutmeg, cayenne and pepper. Beat with rotary beater until well mixed. Sprinkle pie shell with bacon. Spread sauteed onions over bacon. Cover with grated Swiss cheese. Pour egg mixture in carefully. Bake at 425º for 15 minutes. Reduce heat to 300º and bake 40 minutes or until knife inserted in center comes out clean. Serve at once, cut into wedges.
SUGGESTED MENU AND PREPARATION SCHEDULE
Quiche Lorraine Tomato Salad (olive oil & parsley) Bread Sticks Baked Pears Gingersnaps
3:00 Prepare pie shell. Chill (may be prepared in morning or night before and refrigerated)
3:30 Bake pears. Chill in serving dishes (may be prepared in morning or night before and refrigerated)
4:15 Prepare quiche lorraine (bacon and onions may be done ahead. Store separately until needed)
5:05 Place quiche in preheated oven.
5:10 Prepare tomato salad. Refrigerate
5:25 Stand bread sticks in decorative cup or pitcher
6:00 Bon Appetit!
After dinner, serve pears and wine. Pass tray of gingersnaps.