Quiche Lorraine With Whipped Cream
|9 inch pastry crust/Rich pie pastry||1 (For Single Crust Pie)|
|Swiss cheese||6 Ounce|
|Bacon strip||10 , crisp-fried and drained|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon, or freshly grated|
Roll out pastry on lightly floured board to about 1/8-inch thickness.
Fit into a 9-inch pie pan; crimp edges.
Place a circle of foil inside pastry shell and partially fill with dry rice or beans.
Bake in 350° oven for 20 minutes.
Lift off rice and foil and return pastry to oven for 5 minutes.
Using shredding disc, shred cheese; distribute over baked pastry shell.
Change to metal blade and process bacon until chopped; sprinkle over cheese.
Process eggs, cream, and milk for 5 seconds; pour over bacon.
Sprinkle nutmeg over filling (about 1/8 teaspoon).
Bake in a 325° oven for about 50 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.