Quiche Lorraine

1 puff pastry sheet

1/2 onion, chopped

1/2 pound (228g)  ham or bacon, chopped

1 cup (85g) shredded Emmentaler cheese

1 3/4 cup (414ml) half and half, milk or heavy cream

4 eggs

nutmeg

salt & pepper

1. place the puff pastry in a pie mold

2. sauté the ham or bacon and onions. Cool

3. arrange the ham and onions on the puff pastry. Top with the cheese

4. whisk the eggs. Add the half and half and season with nutmeg, salt and pepper. Pour over cheese

5. bake at 375°F (180°C) for 30-35 minutes. Cover with aluminum foil if the quiche begins to brown too much while baking. Allow to rest before cutting