Classic Quiche Lorraine

1 9-inch unbaked pie shell, well chilled
1 tsp butter
12 slices bacon
3/4 cup onion, chopped 1 cup Swiss cheese, shredded
4 eggs
2 cups heavy cream
1 tsp salt
Dash of nutmeg

Preheat oven to 425*. Spread pie shell with butter. Fry bacon until crisp, drain on paper towels, and crumble. In small quantity of bacon fat, cook onion until tender. Spread bacon, onion, and cheese on bottom of pie shell. Beat eggs and add cream, salt, and nutmeg. Pour into shell. Bake 15 minutes; turn down to 325* and bake an additional 40 minutes or until knife inserted in center comes out clean. Remove from oven and let stand 10 minutes. Serves 4