Quiche Lorraine

Ingredients

• 1 count pie crust
• 6 slices bacon
• 1½ cups Swiss cheese, shredded
• 3 count large eggs
• 1½ cups heavy cream
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp nutmeg
• ½ count onion, finely chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate.
2. Cook bacon until crispy, then crumble and set aside. If using, sauté chopped onion in a little bacon fat until softened.
3. Sprinkle half of the shredded Swiss cheese, crumbled bacon, and optional cooked onion evenly over the bottom of the pie crust.
4. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined. Pour the mixture over the bacon and cheese in the pie crust.
5. Sprinkle the remaining Swiss cheese over the top of the custard.
6. Bake for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown.
7. Let the quiche rest for 10-15 minutes before slicing and serving.