Quiche Lorraine

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Carefully line pie crust with a double thickness of foil, gently pressing foil to bottom and side of crust. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until crust just begins to brown and is set. Remove from oven. If crust bubbles, gently push bubbles down with back of spoon. Reduce oven temperature to 325°F.

Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 2 teaspoons bacon drippings from skillet. Cook onion in bacon drippings over medium heat 3 to 5 minutes, stirring occasionally, until softened and light golden brown. Set aside.

In large bowl, beat eggs slightly with fork or whisk. Beat in whipping cream, black pepper and red pepper. Sprinkle bacon, onion and cheese into warm pie crust. Gently pour egg mixture into crust.

Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.