Unbaked pie crust shell
White of 1 egg
1/2 lb. grated Gruyere cheese
1 tbsp. flour
6 slices bacon
4 tbsp. minced onion
3-4 eggs
1 to 2 c. half & half
Salt
Cayenne pepper

Make your own pie shell or buy frozen 9 inch shell. Brush entire surface with white of egg (this prevents sogginess). Dredge cheese with the flour, mixing well. Fry bacon until crisp. Drain and cut into small pieces. In the bacon fat, saute onion until limp. Spread onion and bacon pieces over bottom of the unbaked pie shell. Cover with mixture of grated cheese and flour. Beat 3 eggs with one cup of half and half (or 4 eggs with 2 cups half & half with deeper pie shell). Salt to taste and add small pinch of cayenne pepper. Pour this custard over the cheese. Bake in 400 degree oven for 15 minutes, then reduce temperature to 325 degrees and bake for 30 minutes longer or until knife comes out clean. Serve 6 generously.

Suggestion: Make 2 at one time and freeze one. They keep extremely well for an unexpected treat without fuss. Use 7 eggs for 2 pies (using part of the egg white for brushing on crusts) and 3 cups of half and half.