QUICHE:

4 eggs
1 (10 inch) unbaked pie shell
1 1/2 c. light cream
1/8 tsp. pepper
1/2 tsp. oregano leaves
6 slices bacon, quartered
1 c. grated natural Swiss cheese
1/2 tsp. salt
1/8 tsp. nutmeg

PIZZA SAUCE:

1/4 tsp. sugar
1 (8 oz.) can whole tomatoes, undrained
1/2 tsp. thyme leaves
12 pitted black olive (optional)
3 med. white onions, sliced
1/4 lb. Mozzarella cheese

Preheat oven to 375 degrees. Make quiche: Saute bacon until crisp; drain on paper towels. Reserve 2 tablespoons bacon fat. In bottom of pie shell, sprinkle 2/3 of bacon with grated cheese. In medium bowl, beat eggs with cream, salt, nutmeg, pepper, and oregano until smooth. Pour into pie shell. Bake 30 minutes or until golden and sharp knife inserted near center comes out clean. Meanwhile, make sauce: In reserved bacon fat, in medium skillet, saute onion several minutes or until mixture is slightly thickened. Slice Mozzarella into 3 1/2 x 1/2 inch slices. Garnish top of quiche with Mozzarella strips, spoke fashion, alternating with tomato mixture. Sprinkle with rest of the bacon. Spoon remaining tomato mixture in center. Decorate with olives. Bake 5 minutes longer to melt cheese slightly. Serve warm. Makes 6 servings.