• 2 Tablespoons butter
• 1 package (8-12 oz.) bacon, fried and crumbled
• 2-3 cups shredded Swiss cheese
• 1/2 teaspoon salt
• 2 cups milk
• 4 eggs, cracked and beaten lightly with a fork
• 2 Tablespoons green onions
• 1 Flaky Piecrust

Heat oven to 425°F.

Prepare pie crust but don’t bake until you fill it with the rest of the ingredients.   Cut butter into small pieces and leave them in dots over the bottom of the piecrust.   Arrange crumbled bacon over butter.  Arrange cheese over bacon.  Put remaining ingredients into a food processor or blender and combine thoroughly.  Pour over cheese and bacon in piecrust.  It doesn’t have to completely cover the top of the cheese, the batter will rise up as it is baking and include all the cheese when it does.

Bake for 15 minutes at 425°F.  Reduce heat to 325°F and bake 30 minutes more.  Insert a clean kitchen knife into the thickest part of the quiche to test for done-ness.  If you find any particles clinging to the knife or if the quiche still seems soupy when you poke the knife into it, bake 10 more minutes at 325°F.  Test again with a clean knife and keep baking and testing every 5 minutes until done.