Pastry for 10" quiche pan
6 oz. cheddar cheese, grated
9 slices bacon, crumbled
1 lg. onion, chopped
2 tbsp. flour
4 lg. eggs
1 tsp. salt
1/4 tsp. dry mustard
Dash of nutmeg
2 c. light cream
Paprika

Cook bacon until crisp; drain and blot with towels. Drain the drippings and return 2 tablespoons to pan. Add chopped onion and saute for several minutes. Sprinkle flour over onion. Stir to blend and cook briefly. Remove from heat and set aside. Beat eggs, seasonings and cream until blended. Stir in onion. Arrange cheese in pastry shell. Pour the egg mixture over the cheese; sprinkle bacon and paprika on top. Bake at 350 degrees for 35 to 45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before cutting into wedges. Serves 6 to 8. Can be kept in refrigerator and served next day. Freezes well. Variations: Add chopped ham, sauteed mushrooms, green and/or red bell pepper.