9 INCH PASTRY:

1/3 c. plus 1 tbsp. shortening or 1/3 c. lard
1 c. all-purpose flour
1/2 tsp. salt
2 to 3 tbsp. cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons water can be added, if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry in 1/4's; unfold and ease into plate pressing firmly against bottom and sides. Pinch edges. 1 c. (4 oz.) shredded natural Swiss cheese 1/3 c. finely chopped onion 4 eggs 2 c. whipping cream 3/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. ground red pepper

Heat oven to 425 degrees. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour into pie plate. Bake uncovered 15 minutes.

Reduce oven temperature to 300 degrees. Bake until knife inserted in center comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting. 6 servings.

CHICKEN QUICHE:

Substitute 1 cup cut-up cooked chicken for the bacon and 1/2 teaspoon dried thyme leaves for the red pepper. Increase salt to 1 teaspoon.

CRAB QUICHE:

Substitute 1 cup chopped cooked crabmeat or seafood sticks for the bacon. Pat crabmeat dry. Increase salt to 1 teaspoon.

MUSHROOM QUICHE:

Add 1 (4 oz.) can mushroom stems and pieces, drained, and 1 (2 oz.) jar diced pimentos, well drained, with the bacon. Increase salt to 1 teaspoon.