Quiche Lorraine #5
| Yield: | 6 Servings |
| Categories: | Eggs |
| 1 | Pastry for one-crust 10-inch pie | |
| 4 | sl | Bacon |
| 1 | Onion; thinly sliced | |
| 1 | c | Gruyere or swiss cheese; cubed |
| 1/4 | c | Parmesan cheese; grated |
| 2 | c | Cream -or- |
| 1 | c | Each milk and cream |
| 4 | Eggs; lightly beaten | |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
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