12 slices bacon
1 c. sliced ripe olives
1 c. grated Swiss or Monterey cheese
1 c. heavy cream
2 eggs, slightly beaten
1 1/2 tsp. salt
Pepper
1 rich pastry, brushed with beaten egg

This is a California interpretation of Quiche Lorraine, and its variants are many. Mushrooms may be used instead of the ripe olives; ham instead of the bacon. Onions or green olives can pinch hit for shallots, and the cheese can be omitted. It may be made in miniature and served with cocktails, or in tart size for individual service. However it's done, it is delectable.

Make a rich pastry and line a 9 inch pie pan with it, fluting the edges prettily. Brush the bottom with a little beaten egg. Bake at 450 degrees until the crust is set, but remove it before it has begun to brown. Cook 12 slices of bacon until crisp; drain and crumble over the bottom of the pie shell. Cover with ripe olives and on top of them sprinkle the cheese.

Scald cream. Add eggs, salt and a grinding or 2 of pepper. Pour over the pie and bake at 350 degrees until the mixture has set, like a custard. Serve hot or cold. This, with a slightly chilled vin rose and a light salad, makes a heavenly lunch.

Makes 1 large pie that serves 8.