Quiche Lorraine

Preheat oven to 375°F. Break bacon into pieces and strew in shell. Blend the eggs with enough cream to make 1 1/2 cups of custard, and blend in seasonings to taste. Pour into shell to within 1/8 inch of rim. Bake 30 to 35 minutes, or until puffed and browned. Unmold onto a round platter and serve warm or at room temperature.

CHEESE AND BACON QUICHE. Follow the master recipe, but sprinkle 1/2 cup grated Swiss cheese into shell before adding the custard, plus another spoonful on top before baking.

SPINACH QUICHE. Blend 1 cup cooked chopped, well-flavored spinach (page 25) into the custard. Sprinkle 2 tablespoons grated Swiss cheese into the bottom of the shell, pour in the custard, sprinkle more cheese on top, and bake as directed.