Quiche Lorraine
- 1 pie crust, baked for 10 minutes at 400°F
- 8 ounces cooked bacon, drained and crumbled
- 1 cup diced Swiss cheese
- 4 eggs
- 1 and 1/2 cups whipping cream
- 1/4 teaspoon nutmeg
- salt and pepper
Evenly sprinkle bacon and Swiss cheese on bottom of cooled pie shell.
Beat eggs with whipping cream, nutmeg and salt and pepper. Pour on top of bacon and cheese.
Bake at 400° F for 30 minutes.
Serve hot.
Serves 6
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