5 med. onions, thinly sliced
1/4 c. butter
3 thick slices bacon, cut in 1/2" wide strips
3 eggs
1/2 c. whipping cream
1 tsp. salt
Flaky Pastry (recipe follows)
1/2 tsp. caraway seeds, optional
Chopped parsley for garnish

FLAKY PASTRY:

Mix 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/4 cup firm butter and 2 tablespoons lard until mixture forms coarse crumbs. Beat 1 egg slightly; add to flour mixture. Stir with a fork until pastry begins to cling together. Shape into a smooth ball. Roll out on a floured surface to a circle 12-13 inches in diameter.

1. In a large frying pan, cook onions in butter over medium heat, stirring occasionally, until onions are soft and begin to brown, 15-20 minutes.

2. While onions cook, saute bacon until lightly browned; drain well. Beat eggs, cream and salt.

3. Line a 10 inch quiche dish with pastry, trimming edge flush with top of dish. Spread onions in pastry shell. Sprinkle evenly with bacon. Pour in egg mixture. Sprinkle with caraway seeds, if used.

4. Bake on lowest rack at 450 degrees for 15 minutes; reduce heat to 350 degrees. Continue baking until top browns lightly, about 15 minutes longer. Sprinkle with parsley. Serve hot. Makes 1 quiche, 6 servings.