Classic Quiche Lorraine
|Cooked bacon slice||10 , chopped|
|Swiss cheese||6 Ounce, diced or thinly sliced (1 1/4 Cups)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Nutmeg||1 Teaspoon, freshly grated or ground|
Evenly distribute bacon and cheese over the bottom of the baked pastry shell.
Beat eggs until blended, then mix well with cream and milk.
Pour over cheese and bacon.
Grate nutmeg over the filling.
Bake in a 325° oven for about 40 minutes or until custard appears firm when pan is gently shaken.