1. Prepare piecrust mix as label directs for 1-crust pie; use to line 9" pie plate. Spread piecrust with butter or margarine. Refrigerate while preparing filling.

2. Preheat oven to 425'F. In 3-quart saucepan over medium-low heat, cook bacon until browned and crisp. With slotted spoon, remove bacon to paper towels to drain.

3. In medium-sized bowl, with wire whick or fork, mix eggs, cream, and salt until well blended; stir in cheese.

4. Sprinkle bacon in piecrust. Pour cream mixture over bacon. Bake 15 minutes; turn oven control to 35'F and bake quiche 35 minutes longer or until knife inserted in center comes out clean.

Miscellaneous recipes from the collection of Mike Orchekowski.