Quiche Lorraine

Ingredients:
1 ( 9inch) deep dish pie crust in tin or plate
8 slices bacon, diced into one inch pieces
1/2 cup onion, finely diced
1 cup shredded gruyere cheese
3 eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
1 tablespoon fresh chopped chives or Italian parsley

Directions:
In a medium skillet, saute bacon over medium-high heat until the bacon just starts to get a little crisp.  Remove bacon to a plate and use a paper towel to soak up grease.  Saute onion in a little bacon grease until soft.  Sprinkle bacon and onion on bottom of pie crust.  Add gruyere cheese.  In a medium bowl, whisk together eggs, heavy cream, salt, dry mustard, nutmeg and black pepper.  Pour mixture into crust.  Bake on a cookie sheet in a preheated 350 degree oven for 40 to 60 minutes or until a knife inserted in the center comes out clean.  If the edges of the crust start to get too brown you can cover them with foil. Cool quiche for about 10 minutes. Sprinkle quiche with chives or parsley and cut into wedges to serve.