The problem with the French names for some very good dishes is that they sound so fancy and difficult that you are afraid to try them. Don't let the name scare you. A quiche is nothing more than an egg and onion pie. This one is fancied up with chicken livers. Try it.

CHICKEN LIVER QUICHE

9 inch pastry pie shell
3 eggs
4 slices bacon
6 ounces chicken livers
Salt and pepper
1 cup light cream or milk
1 tablespoon instant minced onion
Dash of nutmeg
Dash of cayenne
1/2 teaspoon salt
1 cup shredded Swiss cheese
1 tablespoon flour

Brush unbaked pie shell with a little of one of the egg whites. Set aside. Dice bacon and fry crisp. Drain. In 1 tablespoon bacon drippings, fry chicken livers until browned and cooked through. Chop fine and sprinkle with salt and pepper. Combine cream and minced onion. Season with nutmeg, cayenne and the 1/2 teaspoon salt. Add bacon and liver mixture. Set aside. Mix cheese and flour, then sprinkle into bottom of pie shell. Beat eggs until thickened. Add bacon and liver mixture and pour over cheese. Bake at 400 F. for 15 minutes, then reduce heat to 325 F. and bake 30 minutes longer. Cut in wedges to serve. A fancy dish that's easy to make.