1 1/2 cups whipping cream
1/2 cup buttermilk
4 eggs, lightly beaten
1/4 teaspoon salt
Dash of pepper
1/4 pound bacon, cooked and crumbled
1/4 pound Swiss cheese, shredded (2 cup)
2 tablespoons sliced scallions
1 (6 ounce) can Lindsay Large Pitted, Ripe Olives, drained
1 pastry-lined 9-inch pie plate or quiche dish (unbaked)

Preheat oven to 375 degrees F.

Heat cream and buttermilk; whisk in eggs and seasonings. Stir in cheese, bacon, onions and Lindsay Olives. Pour into pastry shell. Bake for 30 to 35 minutes, until custard is set and golden.

Garnish with chopped parsley, if desired.

Makes 6 servings.