By cooking.nytimes.com

Quiche Lorraine

Ingredients

6 servings

Pastry

for a one-crust nine-inch pie

4strips bacon

1onion

thinly sliced

1 cupGruyère cheese

or Swiss, cubed

¼ cupgrated parmesan cheese

4eggs

lightly beaten

2 cupsheavy cream

or 1 cup each milk and cream

¼ teaspoonnutmeg

½ teaspoonsalt

¼ teaspoonfreshly ground pepper

tabasco sauce

to taste

Instructions