Carrot Quiche

Brush the inside of pie shell with egg white, refrigerate. Make filling: Place carrots in medium skillet with enough salted water to cover, simmer, covered for 20 minutes, or until tender. drain well. reserve 5 slices for garnish. Meanwhile, in a medium skillet, melt the butter. Sauté the onion until golden, about 5 minutes. Add the remaining carrot slices, mix well. Set aside. Preheat oven to 375ºF.  Fry bacon until crisp, drain, crumble. Sprinkle over bottom of pie shell. Sprinkle cheese over bacon. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, salt, nutmeg and pepper just until combined but not frothy. Turn carrot onion mixture into prepared pie shell on top of grated cheese. Pour egg mixture over top. Bake, placed on lower rack in oven for 40 minutes. Remove to wire rack to cool 10 minutes before serving. Garnish center, with carrot slices and pimiento stuffed olive half, if desired. Makes 8 servings