Quiche Lorraine I

1 (9 inch) prepared pie crust

12 slices bacon

1 cup shredded Swiss cheese

⅓ cup minced onion

4 eggs, beaten

2 cups light cream

¾ teaspoon salt

¼ teaspoon white sugar

⅛ teaspoon cayenne pepper

Preheat oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.

Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.