Quiche Lorraine Appetizer
|Bacon strip||3⁄4 Pound|
|Shredded swiss cheese||6 Ounce|
|Pastry shell||1 , baked|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Grated nutmeg/Ground nutmeg||1 Tablespoon|
Cook bacon until crisp; cool, then crumble.
Evenly distribute bacon and cheese over bottom of baked pastry shell.
Lightly beat eggs; add cream and milk and beat until well blended.
Pour egg mixture over cheese and bacon.
Sprinkle a little nutmeg over filling.
Bake, uncovered, in a 325° oven for 25 minutes or until filling appears set when gently shaken (if it puffs, prick with a fork to allow air to escape).
Cut in small squares and serve hot or at room temperature on napkins or little plates.