Quiche Lorraine - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

• 1 9-inch pre-baked pie shell
• 1/2 medium yellow onion, diced
• 12 ounces Swiss and Monterey jack cheese, shredded
• 4 large eggs
• 8 oz. half and half
• 1/2 pound cooked bacon, chopped
• 1/3 tsp ground white pepper
• 1 tsp salt
• 2 Tbsp butter

Preheat oven to 350 degrees.

Saute onions in butter until tender.

Whisk eggs in large bowl; add cream and spices.

Layer onions, bacon and cheese in pie shell. Portion egg custard over ingredients in shell, being careful not to overfill.

Bake 35-40 minutes. Cool 10 minutes.

Portion into wedges and serve on clean leaf lettuce fillets with fresh fruit salad and/or a toasted bread crouton.