QUICHE LORRAINE

Instructions

1. 1

   Salt and freshly-ground pepper, to taste • A grating of fresh nutmeg • 1/2 C. diced or shredded Gruyere or Swiss cheese Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking.

2. 2

   Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry it until it is crisp.

3. 3

   Drain the bacon on paper towels.

4. 4

   Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well.

5. 5

   Place the bacon in the bottom of the pie shell, followed by the cheese.

6. 6

   Pour the egg mixture into the shell and bake in a preheated 375°F oven for 30 to 40 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean.

7. 7

   Allow to cool and serve lukewarm.

8. 8

   Serves 6 to 8.