1 (9-inch) unbaked pastry shell
12 bacon strips, cooked and crumbled
1/2 c. shredded Pepper Jack cheese or Monterey Jack cheese
1/2 c. shredded sharp Cheddar cheese
1/3 c. finely chopped onion
4 eggs
2 c. whipping cream
3/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450°F for 5 minutes; remove foil.

Bake 5 minutes longer. Remove from the oven and let cool. Reduce heat to 425°F. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and cayenne. Pour into the crust.

Bake for 15 minutes. Reduce heat to 300°F.

Bake 30 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6 to 8 servings.