|Swiss cheese||1⁄4 Pound|
|Nutmeg||1⁄8 Teaspoon, ground|
|Heavy cream/Whipping||2 Cup (32 tbs)|
1. Line a 13" by 9" baking dish with double thickness of paper towels. Arrange bacon slices, side by side, on paper towels; cover bacon slices with another sheet of paper towel. Cook at high (100% power) 5 to 6 minutes, until bacon is well browned, rotating dish a half turn after 3 minutes. Remove bacon to paper towels to drain.
2. Meanwhile, shred Swiss cheese. When bacon is cool, crumble bacon. Sprinkle half of bacon over bottom of 8-inch round quiche dish or pie plate. Sprinkle with 3/4 cup shredded Swiss cheese.
3. In medium-sized bowl, with wire whisk or fork, beat eggs, salt, pepper, and nutmeg; set aside. Place heavy or whipping cream in 4-cup glass measuring cup. Cook at high 4 to 5 minutes, until almost boiling, stirring briskly with wire whisk after 3 minutes. Gradually beat hot cream into egg mixture, beating rapidly to prevent lumping.
4. Gently pour hot egg mixture over bacon and cheese in quiche dish. (If you like, place the quiche dish on an upside-down saucer in the microwave oven. This elevates the dish so the bottom is exposed to the microwaves and helps cook more evenly.) Cook, uncovered, at medium (50% power) 6 minutes, stirring cooked edges to center of dish every 3 minutes. Sprinkle top of quiche with remaining cheese and bacon. Cook at medium 1 to 3 minutes longer, until quiche is softly set all over top. Let stand directly on heat-safe surface 5 minutes. Cut into wedges to serve.