1 uncooked deep dish pie shell
2 whole eggs & 2 yolks
1 1/2 c. whipping cream
1 tsp. white pepper
1 tsp. salt
1/2 lb. Swiss cheese, grated
1/2 lb. bacon, cut into 1" pieces
6 med. mushrooms, thinly sliced
1/2 c. chopped onion

Beat together the eggs, yolks, cream, pepper and salt. Fry the bacon to medium crispness. Pour off grease and saute onions until clear. In bottom of shell make a layer of mushrooms, bacon, onions, then cheese. Gently pour custard into shell (use a fork to loosen layers so custard can evenly surround ingredients). Sprinkle paprika over top of custard. Cook in center of upper rack, in preheated 325 degree oven for 45 minutes or until custard is firm in middle and slightly puffed. Let set for 15 minutes before cutting and serving.

Variations: For less fat, use thin cut lean ham strips instead of bacon, half and half instead of whipping cream and 3 eggs with no extra yolks. Chopped spinach and/or crab meat may also be added. NOTE: Quiche does not bake well in a microwave. Serves 4 to 6.