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
Prepare piecrust mix as label directs for 1-crust pie; use to line 9"
pie plate. Spread piecrust with butter or margarine. Refrigerate while
preparing filling. 2. Preheat oven to 425'F. In 3-quart saucepan over
medium-low heat, cook bacon until browned and crisp. With slotted spoon,
remove bacon to paper towels to drain. 3. In medium-sized bowl, with
wire whick or fork, mix eggs, cream, and salt until well blended; stir
in cheese. 4. Sprinkle bacon in piecrust. Pour cream mixture over
bacon. Bake 15 minutes; turn oven control to 35'F and bake quiche 35
minutes longer or until knife inserted in center comes out clean.
