1 c. sliced mushrooms
1/2 lb. bacon
4 eggs
1 pt. heavy cream
1/2 c. milk
3/4 c. finely chopped onion
1/4-1/2 tsp. mace
1/4 tsp. white pepper
1 tsp. flour
6 wedges Gruyere cheese

Saute bacon lightly until limp and easily cut. Leave 1 tablespoon of the grease in pan and add onion. Saute onion until translucent; add mushroom and flour to onion and blend until loose paste consistency.

Lightly beat the 4 eggs; add heavy cream and 1/2 cup milk to eggs. Season with pepper and 1/4 teaspoon of mace. Blend with whisp or fork.

Chop cheese wedges so they can be placed in bottom of pie or quiche crust (uncooked). Add onion, mushroom and bacon that has been cut into 1-inch pieces in bottom also.

Pour egg and cream/milk mixture over contents. Sprinkle with the other 1/4 of the mace. Bake at 425 degrees for 15 minutes to brown and set. Then bake another 45 minutes at 325 degrees.

Crust used should be a butter/flour type recipe. Can use an uncooked shell.