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Quiche Lorraine

8 large eggs
1 pint heavy cream
1 T. pepper
Pinch of salt
1 T. Worcestershire sauce
½ lb. Swiss cheese, grated
½ lb. cheddar cheese, grated
1 lb. bacon, cut into 1" pieces
Two 9" pie shells

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Preheat oven to 350º. Place the first 5 ingredients in a mixing bowl or blender. Whip or blend until well combined. Fry the bacon until crisp; drain on paper towels. Arrange the bacon in bottom of both pie shells. Mix together the grated cheeses and sprinkle on bacon. Pour the cream mixture on top. Bake for 45 minutes or until golden brown. Cool at least 10 minutes before serving. This is best served warm. Yield: Two 9" pies