Quickie Quiche

(from Parenting Magazine, September 2008)
I LOVE this and it's SO easy!

Ingredients:
1 (9 inch) refrigerated pie crust
5 slices bacon
1/2 small onion, peeled and chopped
1 cup shredded cheese of your choice
3 eggs
3/4 cup low-fat milk
1/2 teaspoon salt or to taste
pinch of black pepper
1/4 teaspoon nutmeg, optional

Instructions:
1. Preheat oven to 425 degrees F. Press crust into a 9 inch pie dish, and bake for 5 minutes. Remove and reduce hear to 375 degrees F.
2. In a small skillet, cook bacon until crisp. Remove from skillet and set aside on paper towels to drain. Discard all but 1 T. of drippings. Saute onions in drippings for about 2 minutes; remove pan from heat. Crumble the cooled bacon and set aside.
3. Sprinkle half of the cheese over the bottom of the pie shell. Evenly distrubute bacon and onion over the cheese.
4. In a small bowl, beat eggs, milk, salt, pepper and nutmeg, if desired. Pour mixture over bacon and onion. Sprinkle with remaining cheese and bake for 30-35 minutes, until golden brown.

Bacon-Wrapped Pork Loin with Cherries

Recipe from Real Simple Magazine, March 2009
Serves 6
Hands-On Time: 15m
Total Time: 1hr 15m

Ingredients:
1 2-pound piece boneless pork loin
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon whole-grain mustard
6 slices bacon
1 tablespoon currant jelly
1 teaspoon red wine vinegar

Directions:
1. Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
2. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
3. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

To freeze:
After covering the pork with the cherry mixture and bacon, wrap it tightly in plastic wrap, place in a large freezer bag, and freeze for up to 3 months.
To cook:
Thaw the pork overnight in the refrigerator. Gently pat the pork dry with paper towels and follow the roasting and glazing instructions.

Works well with Roasted Potato Recipe.